Frico

"Who discovered that melted Parmesan makes the most addictive chip in the world?  These are sexy and dangerous!  They are even more so if you splurge and use the very best Parmigiano-Romano or Grana Padano.  To ensure the best texture, flatten the little fricos into 2-inch rounds before you bake them.  If you have the same idea I did, go ahead and use any leftovers as a garnish for your Caesar salad." Hallie Harron

• 2 cups coarsely grated Parmesan cheese (about 6 1/2 ounces)
• 2 1/2 tablespoons all-purpose flour
• Freshly ground black pepper to taste

Method

Preheat the oven to 375°F.  Oil 2 nonstick baking sheets.

In a large bowl, thoroughly mix the cheese and flour.  Season generously with pepper.  Place generous tablespoonfuls of the mixture 1/2  inch apart on the baking sheets, and bake for about 10 minutes, or until fragrant and golden brown.

Place the chips on a rack and let cool to room temperature.  Serve immediately, store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 weeks.

Makes: 24 chips.

Reprinted with permission from © Hallie Harron,  Cheese Hors d'Oeuvres, published by The Harvard Common Press   click for book review

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