Crispy Frico With Soppressata Recipe
Ingredients
| Parmigiano-Reggiano | 2 3/4 Cup (16 tbs), grated | |
| Parmigiano-Reggiano | 1 3/4 Cup (16 tbs), grated | |
| Soppressata | 1/2 pound, thinly sliced |
Directions
1. Preheat the oven to 350° In a large bowl, toss the grated cheeses together. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
2. Bake the frico for 5 minutes, or until the cheese is slightly melted and golden brown. Let cool on the sheet for 2 minutes to firm up. Using a metal spatula, transfer the frico to a platter to cool completely; they'll crisp as they cool. Repeat with the remaining cheese. Arrange the frico and soppressata on the platter and serve.
2. Bake the frico for 5 minutes, or until the cheese is slightly melted and golden brown. Let cool on the sheet for 2 minutes to firm up. Using a metal spatula, transfer the frico to a platter to cool completely; they'll crisp as they cool. Repeat with the remaining cheese. Arrange the frico and soppressata on the platter and serve.
Chef
