Cacio e Pepe Frico means cheese and pepper fried, but this New York Times recipe calls for baking the cheese crackers in the oven instead. It’s a simple recipe that comes together quickly and disappears as soon as it is set out. Double the recipe if you have time and ingredients. These store well and are great in soups and salads.
The recipe calls for parm and pecorino but you can really use any cheeses you have on hand. These are great appetizers, snacks, salads, etc.
This makes about 20 crackers
- ¾ cup freshly grated Parmesan (about 2 ounces)
- ¾ cup freshly grated pecorino cheese (about 2 ounces)
- Coarsely ground black pepper
Heat oven to 400 degrees, and line baking sheets with parchment paper. Toss the cheese/cheeses together before spooning 1T size mounds on the parchment paper a half inch apart. Flatten them slightly, holes are okay. Top with coarsely-ground pepper and bake four to six minutes. Cool them until crisp before eating.
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