Frico Suave: Dante de Magistris Teaches How to Make Fricos
It tastes like an upgraded Cheez-It, will make you look like a culinary pro at your next dinner party, and just so happens to be incredibly easy to create. Meet the frico, a crispy Italian-style wafer made from baking shallow rounds of shredded hard cheese. â€śThink of a burger with cheese melted on itâ€”when the cheese gets to the bottom of the grill and gets all crunchy or charred, who doesnâ€™t like that?â€ť explains chef Dante de Magistris, of Dante and Il Casale, who grew up on his grandmotherâ€™s fricos. Of course, you donâ€™t have to be an Italian grandmother to master the technique, as de Magistris demonstrates here.
One â€ş Preheat oven to 350 degrees, and shred hard cheese (like Parmigiano Reggiano or Pecorino)â€”the thinner the shred, the crispier the wafer.
Two â€ş On a Silpat (or a cookie sheet thatâ€™s been lined with parchment or foil and lightly coated with cooking spray) sprinkle cheese into lace-thin flat rounds.
Three â€ş Bake for three to four minutes, or until the cheese is bubbling and golden (the edges will brown first; wait until the middle turns golden as well).
Four â€ş For a flat frico, allow to cool before removing. For a cup shape, (see photo), remove immediately, then press over the bottom of a cup until cooled and hardened (about 30 seconds).
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/06/25/how-to-make-fricos-dante-de-magistris/