I’m so glad there was a request for this recipe. I mentioned it in my last post about the Viking Cooking School where I attended the “Lunch & Learn” that it was one of the recipes given, and I would post it if there were requests. 

Come back in a couple of days when I’ll post the recipe for Homemade Butter Pecan Ice Cream, the last of the three recipes I received at the class.

These are super easy to make and go very well with soup or salads, even fresh fruit. Enjoy!

Pecorino Cheese Crisps (Frico)

Ingredients

2 ounces Pecorino Romano cheese, finely grated (about 1/2 cup)

1 teaspoon. all-purpose flour

Preparation

Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats, such as Silpat.

Combine the grated cheese and flour in a small mixing bowl.

Place 1 tablespoon of the cheese mixture on the baking sheet.

Pat the cheese into a flat circle about 2-1/2 to 3 inches in diameter. Repeat until you have used all the cheese; space the circles 1 inch apart.

Bake until the crisps are light golden brown, about 10-15 minutes.

Remove from the oven, and allow to cool on the baking sheet. The wafers will crisp as they cool.

Notes:

Crisps may be made up to 3 days in advance.

Store by layering between parchment paper in an airtight container.

As a variation, substitute Parmesan or Asiago cheese for the Pecorino Romano. You could also add chopped fresh herbs such as rosemary, parsley or oregano to the cheese mixture before cooking.  

6 COMMENTS

  1. Hi There!!! Can You Please Guide Me About Pecorino Romano Cheese, Parmesan Cheese, Parmigiano Reggiano Cheese As Well As Mozerella Cheese Are These All Halal If They Originate From Italy Would You Please Let Me Know I Would Really Appreciate If You Could Help. Many Thanks!!!

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