FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
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.
HERBED GOAT CHEESE AND MARKET SALAD IN PHYLLO CUPS
Steps:
- Preheat the oven to 350 degrees F.
- Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
- For the herbed goat cheese:
- In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
- To assemble:
- Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.
FRICO CUPS WITH HERBED GOAT CHEESE
Categories Cheese Appetizer Christmas Cocktail Party Vegetarian Goat Cheese Parmesan Winter Chive Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Stir together parmesan and flour with a fork. Heat an 8- to 10-inch nonstick skillet over moderately low heat until hot. Sprinkle 2 teaspoons parmesan mixture into a 2 1/2-inch free-form round in skillet and cook until cheese is set, about 10 seconds. Loosen edge of frico with plastic spatula, then turn over and cook 5 seconds more. Immediately transfer frico to a muffin cup, lightly pressing it in, and remove from cup once crisp, about 30 seconds. Make more frico cups in same manner.
- Stir together goat cheese, cream, chives, parsley, salt, and pepper and transfer to pastry bag (if using). Tuck a mesclun leaf inside each cup, then pipe (or spoon) in herbed goat cheese to fill two thirds of each cup.
GREEK CHEESE FILLED FRICO CUPS
These are cute little Parmesan cheese cups in your choice of Tiropita or Spanakopita (with spinach) fashion. You can make both varieties for more selection at the table to go wonderfully as an appetizer or with your best pasta or antipasta dish.
Provided by 2Bleu
Categories Cheese
Time 20m
Yield 12 appetizers, 6 serving(s)
Number Of Ingredients 8
Steps:
- FILLING: Mix filling ingredients in a medium bowl. Microwave on high, 30 second at a time, stirring between intervals, until cheese is melted and the filling is warm throughout. Set aside.
- FRICO CUPS: Mix parmesan cheese and seasoning in a small bowl. In a large non-stick skillet on medium heat, melt the butter (or use non-stick cooking spray) to just coat the bottom of the pan.
- Sprinkle 3 thin circles of cheese in a 3" circular pattern each into the pan. Cook until they have melted and formed a light golden crust, about 3 minutes. (NOTE: If you are new to making frico cups, you may want to use a small skillet, and make one at a time).
- Carefully lift and turn the layer of cheese with a spatula and cook until lightly golden on the 2nd side, about 1/2 a minute.
- Immediately remove the frico from the pan and shape it by laying it over an inverted mini muffin tin.
- Allow to cool slightly before filling. Fill with the cheese filling and serve immediately.
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