1 cup finely shredded or grated Parmigiano cheese
1. Preheat oven to 375º F.
2. Line 2 baking pans with parchment paper.
3. To grate cheese: Allow the cheese to set on your counter for 30 minutes to slightly soften. Remover the rind and set aside. Cut the cheese into medium dice.
4. Working in batches, grind the cheese in your blender or food processor until it’s a fine grind.
5. Sprinkle 2 tablespoons of the mixture on a pan to form a 4-inch circle. Leave room between each cheese circle. Repeat with the rest of the mixture, forming approximately four 4-inch circles on each baking pan.
6. Bake one sheet at a time for 6-8 minutes, just until lightly brown.
7. Let the fricos sit on the tray for a minute, then carefully remove from pan and place on cooling rack to completely cool and crisp up. You can also drape the fricos over a rolling pin to give them a curved shape. Repeat with remaining tray.
8. Best served the day they are baked, as a side with the gazpacho or as an appetizer.
TIPS & TRICKS
• Since this dish only has 1 ingredients use the best cheese you can.
• Be careful when grinding the cheese in the blender or food processor, work in small batches so you don’t over work the machine making the motor get warm and then melting the cheese. Traditional the cheese is grated by hand at the time it used, I know this is cheating but if done in small batched the results is still good. Extra grated cheese can be stored in an airtight container.
• These make an absolutely easy, decanted appetizer