Parmesan and Smoky Paprika Frico

• 5 cups (about 14 ounces) finely grated Parmesan cheese
• 4 teaspoons smoked paprika*
• Nonstick vegetable oil spray

1. Toss cheese and paprika in large bowl.
2. Spray small nonstick skillet with nonstick spray.
3. Place over medium-low heat.
4. Drop 1/4 cup cheese mixture in mound in center of skillet.
5. Spread to 3- to 4-inch round.
6. Cook until completely melted, bubbling all over, and browning at edges, about 1 1/2 minutes.
7. Remove pan from heat; let stand until bubbling stops.
8. Loosen edges and turn frico over.
9. Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute.
10. Transfer to paper towels to drain.
11. Repeat with remaining cheese mixture.
12. DO AHEAD: Can be made 4 hours ahead.
13. Let stand at room temperature.
14. Salty, smoky flavors need a crisp Pinot Grigio like the 2005 Blason (Italy, $9).
15. *Sometimes labeled Pimenton Dulce or Pimenton de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

parmesan cheese, paprika, vegetable oil spray

Taken from www.epicurious.com/recipes/food/views/parmesan-and-smoky-paprika-frico-240743 (may not work)