Parmesan Crisps

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                            FOOD FUNNY
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Thanks to Eric Storm of Sacramento, CA for sharing this true food funny with us:

Last night, during a dinner with my parents, my mother passed the food
around and urged us to "eat up... I don't want any survivors." After a
shocked silence, we said we hoped she meant to say "leftovers" instead.

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                            TODAY'S RECIPE
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These crispy little treats are just about the easiest things you will
ever cook. Called "frico" in the Friuli region of Italy, making them is
really a matter of technique rather than assembling ingredients, so I
will just give you the method and let you worry about quantities. It
goes without saying that, for best results, you should use a high quality cheese.

Parmesan Crisps (Frico)

Spoon heaping tablespoons (about 20 ml) of grated or shredded Parmesan
cheese about 4 inches (10 cm) apart on a non-stick baking sheet or a
regular baking sheet lined with parchment paper. Spread the cheese out
with the back of a spoon into circles about 3 inches (7 cm) in diameter.
Sprinkle with freshly ground pepper if desired. Cook in a preheated 350F
(180C) oven until the cheese is melted, bubbling, and lightly browned,
about 5 minutes. The oil should have separated from the cheese solids,
so cook them until the frico are surrounded by a small puddle of liquid.
They should have a golden brown, lacy appearance. (The frico can also be
cooked, using the same procedure, in a non-stick skillet or griddle over
moderate heat.) Remove carefully with a thin spatula or blade of a knife
and cool before serving. They may be draped over a rolling pin or wine
bottle while still warm to form curved frico, or over small cups or
other small objects to form bowl-shaped frico if desired.
Received on Mon Feb 1 11:56:33 2010