Best Romano Cheese Crisps Recipes

CACIO E PEPE FRICO

Cacio e Pepe Frico image

A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

Provided by Ali Slagle

Categories quick, crackers and chips, finger foods, appetizer

Time 15m

Yield 20 crackers

Number Of Ingredients 3

Ingredients

3/4 cup freshly grated Parmesan (about 2 ounces)
3/4 cup freshly grated pecorino cheese (about 2 ounces)
Freshly ground black pepper

Steps:

Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams

MIXED GREENS WITH ROMANO CRISPS

Mixed Greens with Romano Crisps image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 cup grated Romano
12 ounces mixed greens, from bulk bin or packages found in produce department
1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Salt and pepper

Steps:

Heat a nonstick skillet or griddle pan over medium high heat.
Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
Top dressed salad with crisps.