Frico Recipes

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PARMESAN, BASIL AND LEMON WAFERS (FRICO)



Parmesan, Basil and Lemon Wafers (Frico) image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield about 12 wafers

Number Of Ingredients 3

1 cup shredded Parmesan
2 tablespoons shredded basil leaves
1/2 tablespoon grated lemon zest

Steps:

  • Preheat oven to 400 degrees F.
  • Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

FRICO SALAD BOWL



Frico Salad Bowl image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 1 bowl

Number Of Ingredients 0

Steps:

  • To make one of these cheese bowls, find two small bowls that fit snugly inside each other. Line a large plate with a circle of parchment paper. Spread a thin layer of finely grated parmesan in a circle on the parchment, making the circle slightly larger than the size of the bowls. Microwave until melted, about 2 minutes. Quickly pick up the parchment and drape it, cheese-side up, over an upside-down bowl; immediately top with the other bowl and let cool 2 minutes. Remove the top bowl, invert the frico bowl and carefully remove the parchment. Let harden 30 minutes, then fill with salad.

FRICO



Frico image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Parmesan     Shower     Engagement Party     Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 fricos

Number Of Ingredients 3

16 tablespoons finely grated Parmesan or Grana Padano cheese
Special Equipment
A silicone baking mat (such as a Silpat)

Steps:

  • Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
  • Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
  • Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)

BASIL AND LEMON FRICO



Basil and Lemon Frico image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 12 frico

Number Of Ingredients 3

1 cup freshly grated parmesan
2 tablespoons chopped fresh basil
1/2 tablespoon grated lemon zest

Steps:

  • Preheat the oven to 400 degrees F. Mix the parmesan, basil and lemon zest in a bowl.
  • Transfer a heaping tablespoon of the cheese mixture to a silicone- or parchment-lined baking sheet and lightly pat down. (A silicone baking mat is highly recommended for this recipe.) Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 inch apart. Bake 3 to 5 minutes, or until golden and crisp. Let cool, then use a flat spatula to remove.

OPEN-FACED FRICO EGG SANDWICH



Open-Faced Frico Egg Sandwich image

The layer of melted and crisped cheese-the frico-is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. -Julie Solis, Congers, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Parmesan cheese
4 large eggs
4 slices Italian bread (1 inch thick), lightly toasted
1/2 cup sandwich giardiniera, drained and finely chopped
4 thin slices tomato
Minced fresh parsley

Steps:

  • For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

Nutrition Facts : Calories 408 calories, Fat 23g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 1188mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

CHEDDAR FRICO



Cheddar Frico image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 26

Number Of Ingredients 2

10 ounces sharp white cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour

Steps:

  • In a medium bowl, toss together cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.
  • Cook until 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.
  • Immediately drape frico over a rolling pin, and let cool slightly to set the shape. Repeat with remaining cheese mixture. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.

CHICKEN STEW 'FRICOT'



Chicken Stew 'Fricot' image

A French Acadian recipe. To thicken stew you can add dumplings.

Provided by Sophie

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion, chopped
5 carrots, chopped
6 potatoes, cubed
2 teaspoons dried savory
salt to taste
ground black pepper to taste

Steps:

  • Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
  • Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

Nutrition Facts : Calories 670.6 calories, Carbohydrate 67.5 g, Cholesterol 132 mg, Fat 23.5 g, Fiber 10.3 g, Protein 47 g, SaturatedFat 7.6 g, Sodium 209.9 mg, Sugar 7.9 g

PARMESAN CRISPS (FRICO)



Parmesan Crisps (Frico) image

Categories     Bake     Low Fat     Parmesan     Gourmet

Yield Makes 12 crisps

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 375°F.
  • Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
  • 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.
  • 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.

CRISPY FRICO CHICKEN BREASTS WITH MUSHROOMS AND THYME



Crispy Frico Chicken Breasts With Mushrooms and Thyme image

The Italian word "frico" describes cheese that is cooked until toasted and crisp - but what results is something like the greatest cheese wafer you've ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it's ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.

Provided by Dawn Perry

Categories     dinner, weekday, poultry, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 ounces freshly grated Parmesan (about 1/2 cup), plus more as needed
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Kosher salt and black pepper
4 tablespoons olive oil, plus more as needed
1 pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces
1 red onion, halved and cut into 1/2-inch wedges
4 fresh thyme or oregano sprigs
2 teaspoons red wine vinegar

Steps:

  • Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
  • In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
  • Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
  • Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.

CACIO E PEPE FRICO



Cacio e Pepe Frico image

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.

Provided by Ali Slagle

Categories     quick, crackers and chips, finger foods, appetizer

Time 15m

Yield 20 crackers

Number Of Ingredients 3

3/4 cup freshly grated Parmesan (about 2 ounces)
3/4 cup freshly grated pecorino cheese (about 2 ounces)
Freshly ground black pepper

Steps:

  • Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams

FRICO/PARMESAN CHIPS



Frico/parmesan Chips image

Provided by Piero Selvaggio

Categories     Cheese     Appetizer     Fry     Parmesan

Yield Makes 4 to 6 servings

Number Of Ingredients 1

2 cups domestic Parmesan cheese, processed to a powder

Steps:

  • Heat a nonstick skillet over medium heat. Sprinkle enough Parmesan cheese to just cover the bottom of the pan (for a 9-inch pan, use about 3-4 tablespoons cheese). When it is golden brown - which can take less than 1 minute - use a pair of tongs to grab the edge and gently lift it out of the pan. Turn and cook the other side briefly.
  • Blot excess oil on a paper towel.
  • Working quickly, shape the frico on a rolling pin to form a cylinder, oraround the base of a cup to form a basket.
  • Serve alone as an assaggino - the little morsel you offer guests when theyarrive.

PARMESAN FRICO BOWLS



Parmesan Frico Bowls image

Use this recipe when making our Spinach and Pea Soup. When sprinkling the cheese in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 4

Number Of Ingredients 1

1 1/2 ounces Parmesan cheese, grated on the medium holes of a box grater (about 6 tablespoons)

Steps:

  • Heat a medium nonstick skillet over medium heat. Sprinkle about 1 1/2 tablespoons Parmesan on skillet to form a 4-inch round. Cook until Parmesan is somewhat melted and starting to firm, about 3 minutes. Using a thin spatula, flip; cook until firm but not browned, 20 to 30 seconds more. Transfer to a small bowl (about 2 1/2 inches in diameter), and press into bowl to shape. Let cool completely. Repeat with the remaining Parmesan to make 4 frico bowls.

ASIAGO-PEPPER FRICO



Asiago-Pepper Frico image

Provided by Tori Ritchie

Categories     Cheese     Bake     Cocktail Party     Quick & Easy     Summer     Bon Appétit

Yield Makes 12

Number Of Ingredients 3

1 cup (packed) shredded Asiago cheese or Parmesan, Romano, and Asiago cheese blend (about 4 ounces)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne in small bowl. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mound evenly to 2 1/2-inch round.
  • Bake frico until deep golden and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment.
  • Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.

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FRICO RECIPE | BON APPéTIT
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Top Asked Questions

How do you make Frico?
A thin layer of shredded or grated cheese is spread in a freeform circle on a baking sheet and then cooked in the oven. It can also be prepared in a frying pan and melted until the cheese becomes crisp and malleable. When the frico is still warm, it can be gently formed into various shapes such as baskets or bowls to hold other foods.
How long do you cook Frico in the oven?
Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape.
What is a Frico?
A frico is a cheese pancake that isn’t really a pancake because it has no eggs. Fried until it’s firm and crisp, it’s typical of Carnia, in the Friuli-Venezia Giulia region of Italy. Potatoes are usually added but the variations are endless and each village and mountain valley has their own interpretation or recipe.
How to cook Frico cheese?
It can also be prepared in a frying pan and melted until the cheese becomes crisp and malleable. When the frico is still warm, it can be gently formed into various shapes such as baskets or bowls to hold other foods. Once cooled, the cheese becomes deliciously crisp. Frico can be served as an hors d’oeuvre or as a garnish.

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