Cacio e Pepe Fried Cheese Chip
Ingredients
Pecorino Romano cheese, grated (about 1 cup)
Parmesan Reggiano cheese, grated (about 1 cup)
Leftover pasta (about 2 cups), cut into small pieces
Freshly ground black pepper (about 1 tablespoon)
Pinch of salt
Butter or olive oil (a couple of tablespoons)
Fresh sea salt (optional, for garnish)
How to Prepare
Grate the Pecorino Romano and Parmesan Reggiano cheeses and set them aside.
Cut the leftover pasta into small, rice-like pieces and set aside.
In a bowl, combine the grated cheeses, cut-up pasta, freshly ground black pepper, and a pinch of salt. Mix thoroughly to ensure an even distribution of ingredients.
Heat a cast-iron pan over medium heat and add a couple of tablespoons of butter or olive oil.
Using a spoon, take a portion of the cheese and pasta mixture and shape it into a patty. Place the patty in the heated pan. Repeat with the remaining mixture, making sure to leave some space between each patty.
Fry the patties in the pan until the bottoms are browned and crispy. Carefully flip them over and cook the other side until browned as well.
Once the frico patties are browned and crispy on both sides, remove them from the pan and set them aside to cool slightly.
Optional: Sprinkle the frico with a bit of fresh sea salt for added flavor.
Serve the cacio e pepe frico warm as a snack or appetizer. You can enjoy them as they are or break them apart like chips for dipping into sauces or spreads.