Smashed Broccoli Frico

Frico is an Italian snack of basically just grated cheese (usually leftover Parmigiano rinds) heated in a frying pan or baked on a baking sheet.  It makes a great snack and looks pretty on top of salads.

Here, the internet was buzzing with this broccoli frico......which is basically just smashed steamed broccoli coated with a spicy oil, topped with grated cheese and baked at a high temperature until crispy.

Did I like these?

I ate the entire sheet pan myself, so I guess I did.

This is a great first course, and should be eaten right away.

I know you are going to ask me if you can bring these to a party or make them ahead of time.

My answer is I don't think so.   They are best eaten right away, so they are hot and crispy.    I guess you can make them an hour ahead and keep at room temp.

Here is how I made them.

Smashed Broccoli Frico:

1 large head of broccoli, cut into florets
grated Parmigiano Reggiano (not the crap in the green container)

about 1/4 cup of olive oil
1 tbsp kosher salt (Diamond kosher salt, NOT Morton's)
1 tbsp of pimenton (smoked paprika)

I think garlic powder would also be a good seasoning if you don't have pimenton. 
Make the oil and set aside.

Steam the broccoli florets (I do this in a glass Pyrex bowl with water for 3 minutes in the microwave).

You don't want the broccoli to be mushy, just green and soft enough to smash with the back of a glass (like you would smashed potatoes).

Lay the steamed florets on a parchment lined baking sheet and flatten with the back of a drinking glass.

Brush the florets with the smokey oil and sprinkle with the grated cheese.

Bake in a 425F oven for 15 minutes, then flip over for another 5 minutes so both sides get nice and crispy.

I guess you could make a dipping sauce for these, but why would you?


Make the oil and set aside.


Anonymous said…
Nice recipe but I found it too salty. Also a bit overcooked according to time recommendation.
Stacey Snacks said…

I should've said use DIAMOND kosher salt, not Morton's, which would make it way too salty.

I have made it a few times since, and mine are always crisp and wonderful with the cooking time.....but everyone's oven runs differently.

Thanks for the feedback.

:) Stacey