Ingredients

　　Heat oven to 400°F. Grate Parmigiano-Reggiano cheese on the medium holes of a box grater. Using 1 1/2 tablespoons of grated cheese for each frico bowl, sprinkle into rough 4-inch rounds on a nonstick baking mat set on a rimmed baking sheet. Bake 3 minutes, then use a small offset spatula to gently transfer to a small bowl (or mini muffin tin) and let rest for 25 seconds to allow the shape to set. Frico can be carefully stacked and stored in an airtight container at room temperature for 2 to 3 hours.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.