Parmesan crisps
MAKES 15 CRISPS
This simplest of recipes
-called frico- is one of the most elegant Italian delicacies you can serve
with cocktails. It's nothing more than
grated Parmesan
cheese
mixed with a little flour and fresh thyme and baked into crisps. Make a lot, because
everyone will love
them.
I (4-ounce) piece
of Parmesan Reggiano cheese (without the rind)
I tablespoon all-purpose flour
I teaspoon minced fresh thyme leaves
1/2 Teaspoon kosher
salt
1/2 Teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Line
2 sheet pans with parchment paper.
Grate the Parmesan,
using the large grating side of a box grater, as you might
use
to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round
into
a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
Cool on the pans for
5 minutes, loosen with a metal
spatula, and
then cool completely on a baking rack. Serve at room temperature.
These can be made a few days in
advance, cooled completely, and stored between layers of parchment paper at
room temperature in
a sealed container.
Ina Garten's Barefoot Contessa cookbook: FOOLPROOF
