ASIAGO FRICO
Provided by Martha Stewart
Yield Makes 2 dozen 4-inch fricos
Number Of Ingredients 2
Steps:
- In a medium bowl, toss cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese mixture into the pan to form a circle about 4 inches in diameter.
- Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over, and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute.
- Transfer the frico from the pan to a paper towel, and hold it in the palm of your hand. Press an offset spatula down the middle to form a taco shape. Transfer to paper towels to cool. Repeat with remaining cheese. Store at room temperature in an airtight container for 2 to 3 days.
ASIAGO-PEPPER FRICO
This may well be the world's easiest recipe, and it's so good! These little cheese crisps are great in salads or served alongside soup... and make any plate look fancy. If you want them to curl for an even fancier effect, let them cool around your rolling pin... gives a great shape.
Provided by M L
Categories Other Side Dishes
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- 2. Mix cheese, black pepper, and cayenne in small bowl.
- 3. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mound evenly to 2 1/2-inch round.
- 4. Bake until deep golden and crisp, about 12 minutes. Remove from oven.
- 5. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool completely on parchment.
- 6. Note: These can be prepared 1 day ahead. Store at room temp in an airtight container.
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
ASIAGO-PEPPER FRICO (CRISPY CHEESE WAFERS)
This is such an easy and different appetizer that can be made with a variety of cheese blends. The Asiago is especially yummy! It's from Bon Appetit magazine.
Provided by KathyP53
Categories Cheese
Time 17m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne pepper in small bowl. Spoon cheese mixture by generous tablespoons in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mond evenly to 2 1/2" round.
- Bake frico until deep golden brown and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto ork surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment.
- Can be prepared 1 day ahead. Store in airtight container in single layer at room remperature.
Nutrition Facts : Calories 0.3, Carbohydrate 0.1
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.
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- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne in small bowl. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mound evenly to 2 1/2-inch round.
- Bake frico until deep golden and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment. DO AHEAD: Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.
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