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Reggiano Frico

Nathan Congleton / TODAY
Cook Time:
15 mins
Prep Time:
30 mins

Chef notes

This dish is so versatile! You can use this frico bowl to serve salads, in place of tortillas on taco night, as an edible cup for a crab cocktail or just eat it by itself.

Technique tip: After making the frico, you must immediately remove it from the oven and place it over the can or bowl to make it form a bowl like structure.


Frico Baskets
  • 12 ounces Parmesan cheese, grated
    • 2 ounces provolone cheese, diced
    • 2 ounces cannellini beans, drained
    • 2 ounces cherry tomatoes
    • 3 ounces tri-color roasted peppers
    • 3 ounces prosciutto, thinly sliced
    • 3 ounces iceberg lettuce, shredded
    • 2 ounces red wine braised red onions
    • 6 leaves fresh basil
    • extra-virgin olive oil
    • freshly squeezed lemon juice
    • kosher salt and freshly ground black pepper, to taste


    For the frico baskets:


    Preheat oven to 375 F.


    Cover a baking sheet with parchment paper or a silicon mat. Place grated cheese into 3 rounds, each about 6-inches wide.


    Bake for 7 to 8 minutes, until golden.


    Remove from oven and, while warm, carefully drape cheese rounds over the top of the can or a flat-bottomed bowl. Let cool.

    For the filling:

    Place all the ingredients in sections within the crisps. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Serve immediately.