Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Parmigiano-Reggiano - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. 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. This recipe yields 24 fricos.


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