Italian Foods 

Parmigiano-pistachio frico



Parmigiano-pistachio frico

Parmigiano-pistachio frico

These delicate cheese crisps are a perfect predinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor is a great time-saver.

– Yields 24; serves 8 to 10.
– 6 oz. Parmigiano-Reggiano or Grana Padano, finely ground in a food processor (11/2 cups).
– 11/2 oz. (1/4 cup) shelled pistachios, coarsely chopped.


Step 1: Position a rack in the center of the oven and heat the oven to 350°F. Line 2 large baking sheets with parchment. Sprinkle 1 scant Tbs. of the cheese on the parchment in a line 4 inches long and 1 inch wide. Repeat to make more lines spaced about 11/2 inches apart (12 on each sheet). Bake 1 sheet for 7 minutes, then remove from the oven and sprinkle each frico with about 1/2 tsp. of the pistachios.
Step 2: Return to the oven and bake until bubbling and golden, 3 to 5 minutes more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula. Repeat with the other sheet. Let cool completely before serving. (The frico will keep in an airtight container for up to 5 days.)

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