- 1 1/2 cups Parmigiano-Reggiano, grated
Preheat the oven to 350 degrees F.
Lightly spray each of 4 (9-inch) disposable aluminum pie tins with cooking spray. (Note: it is important that you use new, unblemished pie tins.)
Using a 3-inch cookie cutter as a guide, place 1 tablespoon of grated cheese into the ring and spread evenly within the boundaries of the cutter. Repeat, forming 3 spreaded rounds of grated cheese on each prepared pie tin. Repeat with the remaining cheese and remaining pie tins you should have 12 spreaded rounds of cheese. Bake for 8 minutes, or until the fricos are golden brown and melted. Remove from the oven and remove the fricos from the pie tins using a metal spatula. Transfer to parchment lined cooling racks or inverted sheet pans to cool.
Repeat the entire process with remaining cheese to form a total of 24 fricos. You should not have to re-oil the pans for the second batch of fricos.
Note: If the fricos stick to the pie tins, return them to the oven for a few seconds and you should be able to remove them with the spatula. Also, fricos can be shaped when they just come out of the pan by draping them over rolling pins (for a cylinder shape) or the bottom of an upturned coffee cup or small bowl (for a small cup-shaped frico).
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Brad Sorenson