Crispy Frico with Ripe Pear

1. 1

   In a medium bowl, toss the Parmigiano-Reggiano cheese with 2 tablespoons of the flour.

2. 2

   Heat a 10-inch nonstick skillet over moderate heat and lightly dust with flour.

3. 3

   Sprinkle 1 tablespoon of the cheese into a 4-inch round in the skillet.

4. 4

   Repeat to make 2 more rounds.

5. 5

   Cook until the rounds are set and lightly browned around the edges, about 30 seconds.

6. 6

   Turn the frico and cook for about 10 seconds longer, then carefully transfer to a plate to cool.

7. 7

   Repeat to cook the remaining frico in a single layer, lightly dusting the pan with more flour as necessary.

8. 8

   Cut the pear into thin slices.

9. 9

   Fan the slices on the frico and top with a few drops of balsamic vinegar.

10. 10

    Arrange on a platter and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.