Frico

If you are "friend" on Facebook, you will have figured out by now that I am on a 10 day Fruit/Veggie cleanse to reset my body after overindulging for about 3 weeks during the Christmas-New Year's season. Today was day #7 of 10. So feeling like I have done super well thus far, I decided to treat myself to a Frico with my Tomato Soup.

What is a Frico, you ask, dead Reader? It is a Tuille made entirely of Parmesan Reggiano cheese. You can leave them flat, or you can mold them over a bowl or cup to make a 'basket' to hold a small salad, or a few bites of an appetizer. You can also make the bigger than this recipe or smaller than this recipe, depending on what you need your Frico for.

Now PLEASE OH PLEASE use real Parmesan cheese. Do not, I say again, DO NOT use cheap shaker cheese in the can for this recipe. You will be very, very sorry if you do.

FRICO
1 1/2 cup Parmesan Reggiano cheese
(you can add a little lemon zest, some spices, and herbs as you need them)
THAT'S ALL THERE IS TO IT!

Place the cheese in 1/2 cup piles on a silpat (if you don't have a silpat-and why don't you have one by now?-simply grease a cookie sheet very well), about 3-4 inches apart.

Bake at 400F for 5-7 minutes until they are fragrant and nutty brown.

Remove from the over and allow to cool. If you want o mold them. Allow them to stand for about a minute. Pick them up one at a time and place over an upside-down cup or bowl and press down the sides of the vessel.

Allow to cool for several minutes, invert, and fill with starter or salad of your choice. INSTANT AMAZING!!!!

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