Frico Bowls Recipes

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FRICO SALAD BOWL

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 1 bowl

Number Of Ingredients 0



Frico Salad Bowl image

Steps:

  • To make one of these cheese bowls, find two small bowls that fit snugly inside each other. Line a large plate with a circle of parchment paper. Spread a thin layer of finely grated parmesan in a circle on the parchment, making the circle slightly larger than the size of the bowls. Microwave until melted, about 2 minutes. Quickly pick up the parchment and drape it, cheese-side up, over an upside-down bowl; immediately top with the other bowl and let cool 2 minutes. Remove the top bowl, invert the frico bowl and carefully remove the parchment. Let harden 30 minutes, then fill with salad.

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



Cheddar Frico image

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.

10 ounces sharp white cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour

FRICO BOWLS

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 1



Frico Bowls image

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with a nonstick baking mat. Working on one half of the baking sheet, sprinkle 1/2 cup cheese to form a 7-inch circle; repeat process on other half of baking sheet.
  • Bake until cheese melts and is just beginning to turn golden, 7 to 8 minutes. Remove baking sheet from oven, and let sit for 2 minutes. To form a bowl, use an offset spatula to carefully drape cheese rounds over small jars or cans of about 2 inches in diameter. Let cool completely. Repeat with remaining cheese.

2 cups finely shredded Parmigiano-Reggiano cheese

PARMESAN FRICO BOWLS

Use this recipe when making our Spinach and Pea Soup. When sprinkling the cheese in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 4

Number Of Ingredients 1



Parmesan Frico Bowls image

Steps:

  • Heat a medium nonstick skillet over medium heat. Sprinkle about 1 1/2 tablespoons Parmesan on skillet to form a 4-inch round. Cook until Parmesan is somewhat melted and starting to firm, about 3 minutes. Using a thin spatula, flip; cook until firm but not browned, 20 to 30 seconds more. Transfer to a small bowl (about 2 1/2 inches in diameter), and press into bowl to shape. Let cool completely. Repeat with the remaining Parmesan to make 4 frico bowls.

1 1/2 ounces Parmesan cheese, grated on the medium holes of a box grater (about 6 tablespoons)

PARMESAN CRISPS (FRICO)

Categories     Bake     Low Fat     Parmesan     Gourmet

Yield Makes 12 crisps

Number Of Ingredients 5



Parmesan Crisps (Frico) image

Steps:

  • Preheat oven to 375°F.
  • Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
  • Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
  • Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

1 (3-oz) piece Parmigiano-Reggiano
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
Special Equipment
a nonstick bakeware liner such as a Silpat pad

FRICO

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Parmesan     Shower     Engagement Party     Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 fricos

Number Of Ingredients 3



Frico image

Steps:

  • Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
  • Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
  • Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)

16 tablespoons finely grated Parmesan or Grana Padano cheese
Special Equipment
A silicone baking mat (such as a Silpat)

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