Frico Croccante

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C and line a baking tray or small baking sheet with baking paper. A fully heated oven is important so the cheese melts quickly and browns evenly rather than drying out.

2. 2

   In a bowl, mix the Parmesan, thyme, and black pepper until the herbs and pepper are evenly distributed through the cheese.

3. 3

   Divide the cheese mixture into 8 small mounds on the lined tray, spacing them well apart. Flatten each mound into a thin round about 6-7 cm wide; keeping them thin gives the most even, crisp texture.

4. 4

   Bake for 5-7 minutes, until the wafers are melted, bubbling, and deep golden at the edges. Watch closely in the last minute, because Parmesan can go from golden to bitter very fast.

5. 5

   Remove the tray from the oven and leave the frico to rest for 3 minutes on the tray. They will firm up as they cool. For a curved shape, while still warm but not molten, drape them over a rolling pin or bottle.

6. 6

   Serve warm or at room temperature as a crisp snack, antipasto nibble, or garnish for salads and soups.

Nutrition per serving

Notes

• •Use true Parmigiano Reggiano for the cleanest flavour and best crisping; pre-grated cheese often contains anti-caking agents that can make the texture less delicate.
• •For extra nuttiness, bake until just amber at the edges, but do not let the centres turn dark brown.
• •These wafers stay crisp for several hours in a dry room; if they soften, refresh them in a 180°C oven for 1-2 minutes.
• •For neat rounds, you can bake the cheese inside small pastry rings, but it is not necessary for a beginner version.

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