Several years ago, in Singapore, I made “Frico” which are essentially crisps made by melting little pools of Parmesan in the oven and letting them form lacy crisps. In theory, they would have made excellent little hors-d’oeuvres served with some soft mache leaves. Sadly, in the humid Singapore weather, that was not to be.
When I came across this carpaccio recipe in Palomar’s cookbook, I loved the thought of the use of Parmesan crisps with Carpaccio, it sounded like the perfect counterfoil to meltingly tender beef.
There are quite a few ingredients in this carpaccio, but it’s worth the effort of bringing them all together for this dish. The combination works superbly and lifts this simple dish to another level. I have made a few changes to the recipe, but it largely follows the original.
I find it easiest to grate the Parmesan in a food processor as it’s a relatively large quantity. You can also make more Frico, and store them in an airtight container and use in salads, or to nibble along with a glass of wine.
Note: When I made this, asparagus wasn’t in season, so I used some blanched green beans instead.