Recipe Cacio e Pepe Frico or Parmesan Crisps

[kaneohegirlinaz]

This recipe is courtesy of the New York Times Cooking.

A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

Cacio e Pepe Frico

• ¾ cup freshly grated Parmesan (about 2 ounces)
• ¾ cup freshly grated pecorino cheese (about 2 ounces)
• Freshly ground black pepper
  

  ​

  1. Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
  2. Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It’s O.K. if there are holes — the cheese will melt into a web.) Grind pepper over each round.
  3. Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.