Frico (Cheese Crisps)

Ingredients

1 cup finely shredded or grated Parmigiano cheese

1. Preheat oven to 375º F.

2. Line 2 baking pans with parchment paper.

3. To grate cheese: Allow the cheese to set on your counter for 30 minutes to slightly soften. Remover the rind and set aside. Cut the cheese into medium dice.

4. Working in batches, grind the cheese in your blender or food processor until it’s a fine grind.

5. Sprinkle 2 tablespoons of the mixture on a pan to form a 4-inch circle. Leave room between each cheese circle. Repeat with the rest of the mixture, forming approximately four 4-inch circles on each baking pan.

6. Bake one sheet at a time for 6-8 minutes, just until lightly brown.

7. Let the fricos sit on the tray for a minute, then carefully remove from pan and place on cooling rack to completely cool and crisp up. You can also drape the fricos over a rolling pin to give them a curved shape. Repeat with remaining tray.

8. Best served the day they are baked, as a side with the gazpacho or as an appetizer.

TIPS & TRICKS

• Since this dish only has 1 ingredients use the best cheese you can.

• Be careful when grinding the cheese in the blender or food processor, work in small batches so you don’t over work the machine making the motor get warm and then melting the cheese. Traditional the cheese is grated by hand at the time it used, I know this is cheating but if done in small batched the results is still good. Extra grated cheese can be stored in an airtight container.

• These make an absolutely easy, decanted appetizer

Brussels Sprout Gratin

Ingredients

2 pounds small Brussels sprouts, all about the same size
4 pieces bacon, cut into strips
2T olive oil
1 medium onion, finely diced
2 cloves garlic, crushed
2T flour
2 cups milk
¼ tsp. nutmeg
salt & pepper

1 cup panko breadcrumbs
¼ cup Parmigiano-Reggiano cheese

1.    Preheat oven to 375° F.

2.    Wash then trim the bottom off the Brussels sprouts. Cut each one into half. 

3.    Bring a large pot of water to a boil; add 1 tsp. of salt. Add the Brussels sprouts and cook 3-4 minutes, just until they start to soften. 

4.    In a large-size sauté pan over medium heat, add the bacon and cook until crispy. Remove from the pan with a slotted spoon and place onto a paper towel-lined plate. Set aside.

5.    If needed, add the 2 tablespoons of olive oil to the pan (you may have enough oil left from cooking the bacon); add the onions and sauté until slightly soft, about 3-4 minutes. 

6.    Add the garlic and continue to cook 1-2 minutes more. 

7.    Sprinkle in the flour; stir until the onions are well coated with the flour.  Scrape the flour off the bottom of the pan, stirring for 1-2 minutes.  

8.    Add the milk mix until well combined and scrape the bottom of the pan to incorporate all the flour. Cook until the mixture thickens slightly, about 3-4 minutes.  Season with nutmeg, salt and pepper.  Toss in the Brussels sprouts and stir until well coated.

9.    In a small bowl, mix the breadcrumbs and cheese. Stir until combined.  Set aside.

10.    Pour the sprouts mixture into a 10x12-inch baking dish.
11.    Sprinkle on top the bacon bits, then top with the breadcrumb mixture.
12.    Bake in a 375° F oven for 30-40 minutes until golden brown.  Allow to sit 5-10 minutes. Serve warm.

TIPS & TRICKS

•    You can do step #1-8 ahead of time. 
•    You can substitute brussels sprouts for blanched broccoli or cauliflower.