Italian for "little trifles," frico are lacy, crispy cheese wafers 3 to 4 inches in diameter. They're made by sprinkling spoonfuls of grated cheese (sometimes mixed with a soupçon of flour and herbs) onto a heated nonstick skillet and cooked until bubbly and golden. Frico may also be made on a lightly greased baking sheet in a moderate oven. In Italy, frico are classically made with montasio, although other cheeses (such as asiago, cheddar and Parmesan) can be used. After the crisps cool for a couple of minutes, a spatula is used to transfer them from the cooking surface to paper towels to cool completely. Frico can be eaten as appetizers or used to garnish soups, salads or other dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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