Parmigiano-Pistachio Frico

By susanwadle

From Susan Wadle and Fine Cooking

Ingredients

• 6 oz. Parmigiano-Reggiano, finely ground in a food processor (1-1/2 cups)
• 1-1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 350°F.

Line two large baking sheets with parchment. Sprinkle 1 scant Tbs. 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 to 5 minutes more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula.  Repeat with the other sheet. Let cool completely before serving.