But it is - scrumptious. Earthy, nutty. Packed with flavor - and one ingredient. After the excesses of the holidays, the starchy comfort during the frigid days in January and the weekend that was Valentine's Day, the Chinese New year, Mardi Gras down south and it's equivalent of Carnevale in Italy - simple.... one ingredient. A way of chasing the excesses away. Today Italian Catholics begin Lent. A 40-day feast of self-denial - and do you believe it - I've always loved it. It's a chasing away of winter and a cleansing of the palette for the spring greens that will arrive when Lent is over.
Fricos hail from the northern, mountainous region of Friuli Venezia Giula which borders Austria and Slovenia. One of it specialties is Montasio cheese. As a new cheese, it is creamy, milky and smooth. As it ages, it becomes saltier, earthier and similar to the king of Italian cheeses - Parmigiano-Reggiano. The Italian Parmesan is easier to come by than Montasio cheese, so that is the cheese I use for my fricos. You can jazz up a frico - add some fat (they do in Friuli Venezia Giula), or add some rosemary or other favorite herbs. Some people like them with potatoes, but I like the simplicity of the one ingredient.
A delicate, lacy Parmesan crisp - they add elegance to your salad of baby greens or stand alone with an aperitif before dinner (the Italians will have it with Vin Santo). The Parmesan should be freshly grated - it is lighter,and will spread into a lace-like pattern.
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Frico Ingredient
Parmigiano-Reggiano cheese - freshly grated
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Frico Preparation
Preheat oven to 325 degrees F.
On a baking sheet, spray or grease parchment paper cut to fit baking pan.
Ladle 2 tablespoons into a 1-2 inch biscuit cutter or round cookie cutter. Lift the cookie cutter and flatten the Parmesan. Repeat - spacing the mounds of Parmesan 3 inches apart.
Bake 5-8 minutes - until the cheese is lightly browned. Cool for one minute.
With a spatula, carefully lift the crisps from the pan onto a plate. Serve warm as an appetizer or put on top of a salad.
On a baking sheet, spray or grease parchment paper cut to fit baking pan.
Ladle 2 tablespoons into a 1-2 inch biscuit cutter or round cookie cutter. Lift the cookie cutter and flatten the Parmesan. Repeat - spacing the mounds of Parmesan 3 inches apart.
Bake 5-8 minutes - until the cheese is lightly browned. Cool for one minute.
With a spatula, carefully lift the crisps from the pan onto a plate. Serve warm as an appetizer or put on top of a salad.
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Welcome to the season of simplicity. And as I wax poetical about the beauty of simplicity, please visit Joe of Italyville's blog. He has a delightful interview with Sonya Caruso, the author/illustrator of a new book that teaches the ABC's of Italian to toddlers. It's never to early to learn a new language. It's insightful and there's a giveaway of her new book ABC Italiano. As I struggle in Italian class, the idea of learning it from a toddler's point of view is enticing.
Simplicity: the key to learning and growing.
