- 1 teaspoon butter
- 1 pound Asiago or Parmesan, freshly grated
In a medium non-stick skillet melt the butter to just coat the bottom of the pan. Sprinkle a fine layer of grated cheese in a circular pattern over the bottom of the pan and shake the pan to evenly distribute, as though making an omelet. Cook over medium heat until it has melted and formed a light crust, about 3 to 4 minutes. Continue to cook the cheese until the edges set and a golden crust develops, about 1/2 a minute. Carefully lift and turn the layer of cheese with a spatula and cook until lightly golden on the 2nd side, about 1/2 a minute. Remove the Frico from the pan and either set it flat on a paper towel, shape it over an inverted custard cup, or drape it over a rolling pin or dowel. Allow to cool slightly before serving. Continue with remaining cheese.
Recipe courtesy of Emeril Lagasse, 2001