Rosemary Pinenut Frico Chips
These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.Ingredients
Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
- Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
- Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
- Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
- Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.