Smoked Paprika & Parmesano Frico

These fried Reggiano Parmesano or Grana Padano cheese crisps were found in an old Bon Appetit Magazine during our move down the street, last October. They are from the southwest, Santa Fé, New Mexico ... I have prepared many times, and it is delicious if you are a cheese-holic as I am ...

 

SMOKED PAPRIKA DULCE & REGGIANO PARMESANO FRICO ...

 

14 ounces Finely grated Reggiano or grana padano Italian cured aged cheese

4 tsps. Smoked Pimentón de La Vera dulce smoked paprika

EVOO

 

1) TOSS THE CHEESE IN A LARGE GLASS BOWL & SMOKED PAPRIKA AND TOSS GENTLY

2) EITHER SPRAY A NON STICK VEGETABLE SPRAY OR USE 2 TBLSPS. OF EVOO

3) place over low heat and drop 1/4 cup cheese mixture in a mound in the centre of the sauté pan

4) cook until completely melted

5) Now, spread the cheese to a 3 inch or 4 inch round

6) continue cooking until melted totally and bubbly, and golden at edges

7) remove pan from the heat

8) loosen edges and turn the Frico over to other side and return to stove

9) let golden 1 minute on low flame

10) transfer to paper towels to drain and repeat with remaining cheese mixture

11) serve at room temperature  with a crisp Pinot Grigio

12) NOTE: the fricos shall shall look like a golden fritter round crisp pancake ...  

 

Delicious and simple to prepare ... and perfect for Italian crusty bread, and / or Grissini or canapès ...

 

ENJOY,

MARGAUX.