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Parmigiano-Pistachio Frico

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Serves 8 to 10

Yields 24

  • by Shelley Wiseman from Fine Cooking
    Issue 120

These delicate cheese crisps are a perfect pre-dinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor is a great time-saver.

  • 6 oz. Parmigiano-Reggiano, finely ground in a food processor (1-1/2 cups)
  • 1-1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped

Position a rack in the center of the oven and heat the oven to 350°F.

Line two large baking sheets with parchment. Sprinkle 1 scant Tbs. of the cheese on the parchment in a line 4-inches long and 1-inch wide. Repeat to make more lines spaced about 1-1/2 inches apart (12 on each sheet). Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp. of the pistachios. Return to the oven and bake until bubbling and golden, 3 to 5 minutes more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula.  Repeat with the other sheet. Let cool completely before serving.

Make Ahead Tips

The frico will keep in an airtight container for up to 5 days.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 3; Protein (g): 7; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 2; Polyunsaturated Fat (g): 1; Sodium (mg): 260; Cholesterol (mg): 15; Fiber (g): 0;

Photo: Scott Phillips

I made a test batch using walnuts, and loved that I really didn't even need a recipe once I had these instructions. They are very, very good, and I'll probably make them for New Year. And definitely during the football playoffs - GO 'HAWKS!

Addicting! I served these with a roasted swt potato, pumpkin soup and loved how the salty crunchiness of the Fricos offset the sweetness of the soup.

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