CHEDDAR FRICO
Frico, or "little trifles" in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as cheddar, Asiago, and Parmesan, produce excellent results.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 26
Number Of Ingredients 2
Steps:
- In a medium bowl, toss together cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.
- Cook until cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
- Immediately drape frico over a rolling pin, and let cool slightly to set the shape. Repeat with remaining cheese mixture. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.
FRICO CALDO WITH PROSCIUTTO AND GARDEN SALAD
Provided by Lachlan Mackinnon-Patterson
Categories Salad Leafy Green Potato Vegetable Sauté Dinner Parmesan Root Vegetable Fall Prosciutto Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- Make pickled shallots
- In small container, combine shallots and vinegar. Cover and refrigerate at least 8 hours or overnight.
- Make cilantro vinaigrette
- In small bowl, whisk together vinegar, shallot, cilantro, and salt. Slowly whisk in oil. Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours).
- Make pesto-pickled shallot vinaigrette
- In fine-mesh sieve, drain pickled shallots, discarding liquid. Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil, then olive oil. Set aside.
- Make frico caldo
- In heavy 4-quart pot, combine potatoes with enough cold salted water to cover by 2 inches. Cover, set over high heat, and bring to boil, then reduce heat to moderate and simmer until tender, about 15 to 20 minutes. Drain.
- In heavy small skillet over moderate heat, melt butter. Add onions and sauté until soft, about 4 minutes. Transfer to large bowl. Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion. Add cheese, salt, and nutmeg and stir until just combined.
- In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking. Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula. Cook, without moving, until underside is browned, about 8 minutes. Invert large plate over skillet and flip frico onto plate. Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more. Slide onto large plate and cut into 8 wedges.
- Assemble and serve
- In large bowl, toss romaine with pesto vinaigrette. Arrange 1 wedge frico on each of 8 medium plates. Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette. Arrange 1 cup romaine alongside each wedge. Serve immediately.
FRICO CALDO
Steps:
- Poach potato in a pot of salted water until tender, approx 45 mins, then peel and crush it. In a sauté pan, cook onion in the butter until translucent. Combine the potato, onion and cheese, then add salt and nutmeg to taste. Heat a 5 inch cast iron skillet on high heat. Coat the bottom with grapeseed oil, then add half of the potato mixture. Cook until golden brown, about 5 minutes, then flip and cook for another 5 minutes. Repeat with remaining mixture. Cut into triangles and drizzle with cilantro vinagrette.
CRISPY FRICO CHICKEN BREASTS WITH MUSHROOMS AND THYME
The Italian word "frico" describes cheese that is cooked until toasted and crisp - but what results is something like the greatest cheese wafer you've ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it's ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.
Provided by Dawn Perry
Categories dinner, weekday, poultry, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
- In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
- Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.
CALDO DE POLLO
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g
CACIO E PEPE FRICO
A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.
Provided by Ali Slagle
Categories quick, crackers and chips, finger foods, appetizer
Time 15m
Yield 20 crackers
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
- Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
- Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams
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