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.
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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.
ReplyDeletemmmm, 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.
ReplyDeleteHappy Easter, Anne!
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.
ReplyDeleteIt's good to see you here.
It's amazingly easy, Barb, and I could imagine it on E's Argentine barbecue in the smoking oven.
ReplyDeleteLouise, 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...