Parmesan and Smoky Paprika Frico
Crispy, delicate cheese crisps made with finely grated Parmesan cheese and smoky paprika. These elegant frico are both savory and slightly spicy, perfect as an appetizer or garnish.
Ingredients
- •5 cups Parmesan cheese
- •4 teaspoons smoked paprika
- •1 spray nonstick vegetable oil spray
Cooking Instructions
- 1.
Toss cheese and paprika in large bowl.
2 min
- 2.
Spray small nonstick skillet with nonstick spray. Place over medium-low heat. Drop 1/4 cup cheese mixture in mound in center of skillet. Spread to 3- to 4-inch round. Cook until completely melted, bubbling all over, and browning at edges, about 1 1/2 minutes. Remove pan from heat; let stand until bubbling stops. Loosen edges and turn frico over. Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute. Transfer to paper towels to drain. Repeat with remaining cheese mixture. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
5 min
- 3.
Salty, smoky flavors need a crisp Pinot Grigio like the 2005 Blason (Italy, $9).
- 4.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
