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Crisp Cheese Crisps and Figs – These tender, cheesy crisps are similar to the Italian delicacy called frico, from the region of Friuli in northeastern Italy, where they are made with a local cheese called Montasio. The following recipe is for a simplified version, made with grated Parimigiano Reggiano, Pecorino Romano, or Grana Padano. Use only authentic carefully made and hand grated cheese, not the finely grated supermarket brands, or the results will be disappointing. The crisps can be made several days ahead and kept in an airtight plastic storage container at room temperature. Serve with figs or other fruits or as a garnish on salad or soup. From a collection by Marie Simmons.
1 cup freshly grated Parmigiano-Reggiano, Pecorino Romano, or Grana Padana cheese (use the shredding holes on the grater)
1. Preheat oven to 350˚F. Using a packed measuring tablespoon of cheese for each crisp, place 8 mounds of cheese on a nonstick baking sheet, leaving about 2 inches between each one.
2. Bake for 6 minutes, or until the cheese is melted and soft and the crisps are a light golden brown. Remove form the oven and let stand until cooled and firm to the touch, about 20 minutes. Meanwhile, if you have a second baking sheet, repeat with the remaining cheese.
3. Using a think metal spatula, lift the cooled crisps from the baking sheet and arrange on a plate
Serve with figs or other fruits or as a garnish on salad or soup.
Copyright © 2003 by Marie Simmons. All rights reserved
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