|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
1 c Parmesan cheese- shredded
|Directions:||Set a large skillet over medium heat. Drop 1 tablespoon heaps of Parmesan directly in the pan, and working fairly quickly, use the back of a spoon to spread each heap into a round of cheese about 3 1/2 inches in diameter. (They should look lacy, with a bit of the pan showing through between the shreds.) Make sure to leave a little space in between fricos, so you'll have room to get in there with your spatula.
Cook for 4 to 5 minutes, or until the underside is golden and stays stiff when prodded. When the top surface of the cheese goes from melty to somewhat dry looking, the fricos are ready to flip. Use a thin-bladed metal spatula to turn them over gently, and cook on the second side for about 2 minutes, or until golden and crisp all over. Transfer to a rack or platter to cool and finish crisping.
Use to garnish tomato soup or other soups/salads.
|Makes:||14 to 16 fricos|