Thursday, April 5, 2012

Crispy Parmesan Bites

The other day I got all excited because I thought I'd invented a new cheese dish. Should've known -- there's no such thing as a new cheese dish.

It started when I made myself an omelette and when I went to wash the pan, there were a few sprinkles of crispy parmesan still in the pan. Which, naturally I ate.

Yum. So then I started to wonder, what if I just sprinkled parmesan on a dry, non-stick pan and cooked it? So I tried it. I covered the base of the pan with parmesan -- just the packet shredded stuff I get from the supermarket.
I cooked it gently until it looked lacy. . .

. . .  and was starting to look toasty around the edges.

Then I carefully lifted the edge with a wooden fork and slipped it onto a plate.

I snipped it up with my kitchen scissors and put it out —  still warm— for nibbles with a drink.
I forgot to take a photo of the crispy cheese bits on the nice plate. They didn't last long. Absolutely addictive, especially while still warm. I had to make two batches.

Now I know when I have unexpected visitors and I have nothing ready to serve as nibbles with drinks, I can always fall back on this. It doesn't take long and it's delicious. I'm never without parmesan and that's all it takes. Try it. 
Of course when I went looking on the web I discovered Italians have been making these for ever,and calling them frico. There are also recipes that call them parmesan crisps.


  1. Anne, it sounds absolutely delicious and I'd love to try it now!!! What a pity the shops are shut today (Good Friday). Very clever discovery.

  2. mmmm, I keep reading about these tasty little morsels. I'd better go try this! I think I've also read that you can give them just a tiny touch of chili powder, or maybe even a little smoked paprika, to tweak them a bit.
    Happy Easter, Anne!

  3. I just discovered your blog here, Anne. I know these cheesy bites, too. I have a friend who makes them but I have a feeling she adds something, maybe a little pimento, and/or flour.

    It's good to see you here.

  4. It's amazingly easy, Barb, and I could imagine it on E's Argentine barbecue in the smoking oven.

    Louise, it's very amenable to additions. my second batch I sprinkled with chilli powder while cooking -- I couldn't resist, and last night I made a batch with chopped pine nuts and fresh thyme.

    Elisabeth, once I'd "invented" the dish, I went searching on the web for others and I've seen ones with flour and other spices, and I'm sure they'd work really well, too. I do like the idea of not having to mix anything, though. Just sprinkle the parmesan from the packet into the pan and then maybe some chilli or herbs...