Ina Garten has an appetizer idea she calls the “simplest of recipes.” With just a few ingredients, the Barefoot Contessa star makes elegant parmesan crisps that are always a hit.
Garten called her appetizer ‘the simplest of recipes’
Garten wrote about her parmesan crisps recipe in the Barefoot Contessa: Foolproof cookbook. “This simplest of recipes — called frico — is one of the most elegant Italian delicacies you can serve with cocktails,” she wrote.
The Food Network host added, “It’s nothing more than grated parmesan cheese mixed with a little flour and fresh thyme and baked into crisps.”
She recommended you “make a lot, because everyone will love them.”
Her recipe notes that the crisps are a great make-ahead option as well. “These can be made a few days in advance, cooled completely, and stored between layers of parchment paper at room temperature in a sealed container,” she explained.
How to make Ina Garten’s easy parmesan crisps appetizer
Garten demonstrated how to make the appetizer on an episode of Barefoot Contessa that focused on “throwing an Italian-inspired al fresco dinner” for friends. “We’re having fabulous parmesan crisps and rossini cocktails,” she noted.
“So to serve with drinks, I thought I’d make a really easy hors d’oeuvre,” Garten said. “I made parmesan crisps — they’re really thin and crisp. Italians call them frico.”
She combined grated parmesan, flour, freshly minced thyme leaves, kosher salt, and black pepper in a bowl. Garten used a measuring spoon to place scoops of the mixture onto a parchment-lined sheet pan. “Spread each round into a 3-inch disk and bake them in the middle of a 350 degree oven for 8 to 10 minutes until they’re golden brown.,” Garten said.
After allowing the appetizer to cool in the pan for 5 minutes, Garten placed them on a baking rack to cool completely. “There’s so much to love about these crisps. They’re really delicious. And the best thing is, you can make them a day in advance,” she explained.
After taking a taste, Garten reported, “So good. Spicy. Perfect for cocktails.”
The full recipe is available on the Food Network website.
Garten served the crisps with her delicious rossinis fruity cocktail. “It’s really simple,” she said. “You take a pint of ripe strawberries that you’ve hulled, throw them into a food processor fitted with a steel blade, and then puree them until they’re completely smooth.”
She poured the puree through a mesh strainer and added simple syrup and orange liqueur then refrigerated the mixture. “I just think for a party, a special cocktail really gives it the nice touch,” Garten said. “People walk in, they go, ‘Oh! It’s a party!’”
To serve the cocktail, the Barefoot Contessa star poured the strawberry mixture into a tall glass, rubbed orange zest on the rim, then added the peel to each glass. She poured in Prosecco to finish off the delightful drink.
You can find the full recipe on the Food Network site.
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