Frico, or “little trifles” in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don’t worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as Cheddar, Asiago, and Parmesan, produce excellent results.
Recipe information
Yield
makes 26
Ingredients
Preparation
Step 1
In a medium bowl, toss together the cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons of the cheese mixture into the skillet to form a 4-inch round.
Step 2
Cook until the cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
Step 3
Immediately drape the frico over a rolling pin, and let cool slightly to set the shape. Repeat with the remaining cheese mixture. If the skillet gets too hot and the frico begin to color too quickly, remove from heat for several minutes before proceeding.
