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
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.)
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
FRICO DEL FATTORE
Provided by Marian Burros
Categories appetizer, side dish
Time 1h
Yield 8 wedges, large enough for an appetizer
Number Of Ingredients 4
Steps:
- Saute bacon in a medium-size nonstick pan over medium heat until it gives up some of its fat. Add onion, and cook until onion begins to color.
- Add potato, and stir well to coat. Add 3/4 cup water; reduce heat to low; cover, and cook, stirring once, about 15 minutes, until potatoes are soft and water has evaporated. Mixture should be fairly dry.
- Add cheese, several pieces at a time, and stir continuously, adding more cheese as it melts. When cheese is almost completely melted, turn mixture into an 8-inch nonstick pan (nonstick surface should be perfect, or cheese will stick), and cook over low heat to brown bottom. As fat from cheese accumulates, spoon it off.
- When bottom is browned, carefully flip onto plate, and then return frico to pan to brown the other side, about 20 minutes total. Remove, and cool slightly; cut into small wedges and serve warm or at room temperature.
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.
More about "frico del fattore food"
RICETTA FRICO - CUCCHIAIO D'ARGENTO
From cucchiaio.it
FRICO RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRICO RECIPE - TRADITIONAL ITALIAN CHEESE PANCAKE FROM …
From nonnabox.com
FRICO - MEMORIE DI ANGELINA
From memoriediangelina.com
FRICO: A DELICIOUS RECIPE FROM FRIULI - LA CUCINA ITALIANA
FRICO - ITALIAN POTATO PIE - STEP BY STEP - ANALIDA'S ETHNIC …
RECIPE: FRICO FRIULANO – DAVE THE WINE MERCHANT
From davethewinemerchant.com
100% NATUREL POUR TOUS LES JOURS | FRICO
From frico.com
FRICO AKA CHEESY GOODNESS VIA FRIULI - LA CUCINA ITALIANA
From lacucinaitaliana.com
FRICO RECIPE | BON APPéTIT
From bonappetit.com
100% NATURAL YUMMINESS FOR EVERYDAY | FRICO
From frico.com
FRICO FRIULANO: ORIGINI E RICETTA DI UNA DELIZIA TRADIZIONALE
From ilgiornaledelcibo.it
FRICO AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
FRICO - WIKIPEDIA
From en.wikipedia.org
FRICO (CHEESE CRISPS) RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
FRICO DEL FATTORE - DINING AND COOKING
From diningandcooking.com
FRICO DEL FATTORE RECIPE - NYT COOKING
From cooking.nytimes.cf
UP A MOUNTAIN, CHASING A CHEESE - THE NEW YORK TIMES
From nytimes.com
FRICO DEL FATTORE - CHINESE RECIPES - JOHNNY'S KITCHEN
From johnnyskitchen.us
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love