Ingredients
- 6 oz. Parmigiano-Reggiano, finely ground in food processor - 1 1/2 cups
- 1 1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped
- Position a rack in center of the oven. Heat at 350.
- Line 2 large baking sheets with parchment.
- Sprinkle 1 scant tbls of the cheese on the parchment in a line 4 inches long and 1 inch wide. Repeat to make more lines spaced about 1 1/2 inches apart (12 on each sheet).
- Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp of the pistachios. Return to the oven and bake until bubbling and golden 3-5 mins more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula. Repeat.
- Let cool completely before serving. The frico will keep in an airtight container for up to 5 days.
So simple to make and can be done ahead of time.
Great to serve in summer time along side a glass of white wine.
I also prefer to serve small bites for apps that can be made ahead of time.
Recipe source Fine Cooking
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