Frico Del Fattore Recipes

Steps:

• Preheat oven to 400 degrees F.
• Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

Steps:

• Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
• Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
• Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)

Steps:

• Saute bacon in a medium-size nonstick pan over medium heat until it gives up some of its fat. Add onion, and cook until onion begins to color.
• Add potato, and stir well to coat. Add 3/4 cup water; reduce heat to low; cover, and cook, stirring once, about 15 minutes, until potatoes are soft and water has evaporated. Mixture should be fairly dry.
• Add cheese, several pieces at a time, and stir continuously, adding more cheese as it melts. When cheese is almost completely melted, turn mixture into an 8-inch nonstick pan (nonstick surface should be perfect, or cheese will stick), and cook over low heat to brown bottom. As fat from cheese accumulates, spoon it off.
• When bottom is browned, carefully flip onto plate, and then return frico to pan to brown the other side, about 20 minutes total. Remove, and cool slightly; cut into small wedges and serve warm or at room temperature.

Steps:

• Preheat oven to 375°F.
• Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
• Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
• Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.