This is a one ingredient appetizer. It isn’t Potato Chips. It isn’t olives. It’s Frico! What is Frico? It is a nibble made from cheese. Hard cheese, like Parmigiano Reggiano, or Manchego, or Asiago. It isn’t much in terms of a recipe, it is more about technique and a tiny bit of practice, but once mastered, you will find yourself making them often for aperitivi hour. Grate cheese so that you have 2 Tablespoons per bite. If you are only doing two, you can use a non stick pan, but for more than that it’s easier to use a rimmed baking sheet lined with either parchment paper or silpat. Preheat oven to 350 degrees. Measure your cheese and lay on baking sheet and flatten to rounds of about 3 1/2 inches leaving space between each round. Place in oven and bake for about 2 minutes. Watch carefully, you want them to be golden, if they brown too much they become bitter. When done, remove from pan with a spatula and place on a plate to serve. Once you get the hang of it, and while the Frico are still warm, you can drape the finished rounds over a bowl or a rolling pin to create a shape as shown below. If you want to jazz up your Frico, you can add some fennel or ground black pepper, some cayenne if you want some kick, its really a matter of taste. Don’t be discouraged if the first one doesn’t work. Once you get the hang of it, they go really fast, in the oven AND into your tummy.

One thought on “This is a one ingredient appetizer. It isn’t Potato Chips. It isn’t olives. It’s Frico! What is Frico? It is a nibble made from cheese. Hard cheese, like Parmigiano Reggiano, or Manchego, or Asiago. It isn’t much in terms of a recipe, it is more about technique and a tiny bit of practice, but once mastered, you will find yourself making them often for aperitivi hour. Grate cheese so that you have 2 Tablespoons per bite. If you are only doing two, you can use a non stick pan, but for more than that it’s easier to use a rimmed baking sheet lined with either parchment paper or silpat. Preheat oven to 350 degrees. Measure your cheese and lay on baking sheet and flatten to rounds of about 3 1/2 inches leaving space between each round. Place in oven and bake for about 2 minutes. Watch carefully, you want them to be golden, if they brown too much they become bitter. When done, remove from pan with a spatula and place on a plate to serve. Once you get the hang of it, and while the Frico are still warm, you can drape the finished rounds over a bowl or a rolling pin to create a shape as shown below. If you want to jazz up your Frico, you can add some fennel or ground black pepper, some cayenne if you want some kick, its really a matter of taste. Don’t be discouraged if the first one doesn’t work. Once you get the hang of it, they go really fast, in the oven AND into your tummy.

  1. I’ve been making this for years (in the hot pan before I fried eggs) but I never knew it had a name. In Ireland, home next week, and I will start cooking my nibbles and bits. Xox JP

    Sent from Judith

    >

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