It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Thanksgiving is a marathon, not a sprint. No matter how expertly you time the meal, the sides are rarely eaten straight from the oven. They linger on the table while guests graze, refill their drinks, and share every detail about cousin Charlotte’s dating life.
That’s why I gravitate toward easygoing dishes that thrive at room temp. This year, try my brussels sprouts with a crispy, cheesy skirt. Known as frico in Italian, it’s what happens when you bake grated cheese until it morphs into a golden savory cracker. The texture is lacy and light like a potato chip, shattering at the tap of a spoon or chomp of your teeth. And even with only one ingredient, it’s enough to turn a brussels sprouts skeptic into a full-blown convert.
After removing the brussels from the oven, you might worry you didn’t nail the frico. The cheese will look soft and pliable. Just give it time while you baste the turkey, check those rolls, or take a sip of wine. After a few minutes it’ll harden into a brittle shell. If the stars align and you’re feeling adventurous, peel the entire sheet—cheese, sprouts, and all—off of the parchment paper or mat in one swift go like a sticker and hold it up as a golden trophy, enticing admirers who want a taste.
I mean, just look at it. How could anyone resist?
Source: www.bonappetit.com
