Heat a large, dry nonstick skillet over medium heat. No oil is needed!
Sprinkle 1 tablespoon (15 ml / 0.5 fl oz) of the shredded Parmigiano-Reggiano into the hot pan, forming a small, even circle about 2-3 inches in diameter.
Work in batches to avoid overcrowding the pan.
Cook for 1-2 minutes, or until the cheese is melted, bubbly, and the edges are a deep golden brown.
Using a thin spatula, carefully lift the frico from the pan and transfer it to a plate lined with paper towels to cool and crisp up completely.
Repeat with the remaining cheese, allowing the pan to cool slightly between batches if needed.
Don't be discouraged if your first few aren't perfect! Fricos can be delicate when hot, so have a little extra cheese on hand for a practice round.
While the fricos are still warm and pliable, you can drape them over a rolling pin or the side of a small bowl to create curved shapes or little cups.
Add a pinch of black pepper, smoked paprika, or finely chopped fresh rosemary to the cheese mounds before cooking for an extra flavor boost.
