These tasty little parmesan cups are real show-stoppers. Sometimes referred to as frico, these savory, yet delicate crisps are the perfect edible bowl for all kinds of mini salads. We filled ours with diced heirloom tomatoes tossed in a little olive oil and lemon, and arugula and cherry tomato salad another night,but the possibilities are endless. Chunks of avocado? How about artichokes in truffle oil? Chicken salad? Prosciutto and melon? Isn’t it fig season? All this food talk is making me so hungry, I might just run downstairs and whip up some more, because, they are that easy to make.They contain exactly one ingredient: Grated Parmesan cheese. Really, that’s all. It is all in the technique, and once you get the hang of it, it’s quite simple.
Pre heat the oven to 375 degrees. Make a circle of parmesan cheese on a flat cookie sheet. It only takes a spoonful or two. Use a biscuit cutter, a bowl or a measuring cup to make them consistent. I used a 2 cup metal measuring cup as my guide. They do not spread much so you can get 4 on one sheet.
Bake in the oven for 6-8 minutes until lightly browned. Remove the pan from the oven, and allow them to cool for a few seconds. Use a long thin spatula to gently loosen the rounds from the pan. Quickly, (and without burning your fingers!!!) place each round into a muffin tin to create the freeform bowl shape. For a broader, shallower cup, use the back of the muffin tin. For a tighter, deeper cup, use the inside. Make sure you get a flat bottom so they will stand on the plate. The trick is to work quickly. If they cool too long, they will not be malleable and will break. You can always put them back in the oven for 20 or 30 seconds to soften again. If a few break, no worries. They are delicious sprinkled in soups and salads. Allow them to cool before removing and filling with whatever suits your fancy.