Fricos With A Touch Of Chile
Serve these little curved wafers with sparkling wine.
The lace-work texture is crispy, light, and perfect for enjoying the subtle flavors of wine. Parmesan cheese and black pepper are a natural combination, and I add a little chile de arbol to brighten things a bit. It’s advantageous that these parmesan crisps can be done in minutes. It’s like: “Enchílame otro!”
Recipe (makes eighteen 4″ fricos)
1 cup Parmigiano-Reggiano cheese, finely grated
1/2 tsp freshly ground black pepper
Small pinch of finely ground chile de arbol powder
Pre-heat oven to 375°
1. Mix together the three ingredients so that they are evenly distributed
2. Line a baking sheet with parchment paper. Place 1 Tablespoon of the cheese mixture in a mound, then spread into a 4-inch round. There should be no holes in the round. The lace-work holes will form during baking. Leave a 2-inch space between each round.
3. Place in the oven and bake for 6-8 minutes, until you see the cheese bubbling and getting just bit of color.4. Remove from the oven and, while they are still hot and pliable, use a spatula to lay each one onto a rolling pin, giving them a curved shape. Allow them to cool, after which they will hold their shape.
5. The fricos will keep for several days in an air-tight container.
Pop the bubbly!