Canonization of Zelie and Louis Martin - Parmesan Lace Bowls

With the canonization this upcoming weekend (October 18, 2015) of Bl. Zelie and Louis Martin I was looking at additional ideas to add to the celebration. In previous posts, I suggested a couple recipes that were lace-themed because of Zelie's profession as a lace maker in the French region of Alencon. These quick and easy lacy-looking Parmesan bowls are a fun and delicious addition to the collection of "lace" foods. They make for a lovely presentation and are also edible!

Frico, or "little trifles" in Italian, are very thin and crisp disks made from small mounds of grated Parmesan, melted and cooled. They can be left as flat disks or formed into delicious edible bowls for a filling of salad, marinated vegetables, fruit, custard, or pasta.

Frico - Parmesan Bowls


2 cups freshly grated Parmesan cheese
Chilled salad of choice


Preheat oven to 350 degrees. Place oven rack in middle of oven. Dump 1/3 cup cheese onto greased or silicone mat lined baking sheet. Spread into 5-6 inch circles. Put in oven and allow to brown in the oven for 8-10 minutes, until golden.

Working with one round at a time, quickly transfer cheese with a thin spatula to an inverted custard cup or small bowl. Repeat with the next cheese round. Cool completely, and then remove carefully.  It is suggested that you bake only 2 or 3 at a time so that you can transfer and form them quickly before they cool too much.

Let Parmesan bowls cool about 5 minutes before removing from flipped bowl. Makes approximately 6 bowls depending on desired size and consistency.

Divide prepared salad among the Parmesan bowls and serve.  As mentioned, the bowls can also be filled with fruit, custard, whipped cheeses, etc. Using a smaller amount of cheese can be made into appetizer sized bowls. I saw some recipes forming the bowl over a cork end, so that would be the size.

Bl. Zelie Martin, Pray for us.
Bl. Louis Martin, Pray for us.

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