Parmesan Crisps (Fricos)
- 1 (3-oz) piece Parmigiano-Reggiano
- 1 tablespoon all-purpose flour
- 1/4 teaspoon black pepper
- Special equipment: a nonstick bakeware liner such as a Silpat pad (or try parchment paper)
1.Preheat oven to 375°F.
2.Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
3.Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
4.Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.
Cooks' note: Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature