I make these frico cups when I want to serve salad you can eat without a fork, i.e., at a cocktail party. I fill them with kale salad because kale is a bit sturdier than lettuce and can hold up to an hours-long buffet that's laid out for the night (or the game). People love them and they're easy - you can make the cups a few hours ahead of time and fill with salad right before serving. Some recipes say you can make these the night before, but I find they get tough and these are really glorious when they're crispy. Delicious with this kale caesar.
And here's a link to the song that inspired the name of this post which I can't get out of my head today. Such a good groove.
Get Your Frico On (Parmesan Frico Cups)
Makes about 12 frico cups
3/4 lb. Parmesan Reggiano cheese, freshly grated*
*I've done this with cheese grated on a box grater (largest holes) and cheese I've cut up in the food processor (put large hunks in with the cutting blade, let it rip and you get coarse crumbles). Both work well (larger shreds take a bit longer to cook). I've heard pre-shredded cheese does not, so I wouldn't recommend it. Come on...grating isn't that hard.
1. Preheat oven to 375º
2. Line two sheet pans with parchment. Use one heaping tablespoon of cheese to create each frico. A three-inch metal ring is helpful but not necessary. Spread evenly to edges of ring to create a rough circle.
3. Bake for 10 minutes until golden brown (do make sure these get a little brown - they'll be crisper this way).
4. Remove from oven, wait 30 seconds or so and, working quickly, carefully lift cheese rounds off with a metal spatula and gently stuff into muffin tins. Wait until cool and place on towel lined plate until ready to use.