FRICO SALAD BOWL
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.
BASIL AND LEMON FRICO
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 12 frico
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Mix the parmesan, basil and lemon zest in a bowl.
- Transfer a heaping tablespoon of the cheese mixture to a silicone- or parchment-lined baking sheet and lightly pat down. (A silicone baking mat is highly recommended for this recipe.) Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 inch apart. Bake 3 to 5 minutes, or until golden and crisp. Let cool, then use a flat spatula to remove.
TOMATO SOUP FOR ONE WITH PARMESAN FRICO GRILLED CHEESE
There's nothing more comforting to me than a bowl of tomato soup and a grilled cheese. This recipe takes your average grilled cheese to the next level with a coating of grated Parmesan. The result: crispy, delicious frico on the outside of the sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Heat a medium nonstick skillet over medium heat. Scatter the Parmesan on a plate.
- Sandwich the Muenster and Gruyere between the bread slices, breaking the pieces of cheese to fit inside the bread. Spread the mayonnaise on the outside of the sandwich, then dip into the Parmesan, pressing to coat evenly on both sides. Cook in the preheated skillet until the bottom is golden brown, 3 to 4 minutes. Carefully flip with a fish spatula to loosen the sandwich from the skillet and cook until the other side is golden brown and the cheese inside is melted, 3 to 4 minutes. Cut in half to serve.
- Heat the oil and butter in a small saucepan over medium-high heat. Add the shallot and cook, stirring often, until softened, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 30 seconds. Stir in the cherry tomatoes, breaking them up with a potato masher. Add the chicken stock, basil sprig, 3/4 teaspoon salt and a few grinds black pepper; stir to combine. Bring to a boil, reduce to a simmer and cook for 5 minutes.
- Discard the basil sprig and ladle the soup into a large bowl. Top with the sliced basil and serve with the Parmesan frico grilled cheese.
OPEN-FACED FRICO EGG SANDWICH
Steps:
- For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.
Nutrition Facts : Calories 408 calories, Fat 23g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 1188mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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.)
PARMESAN AND SMOKY PAPRIKA FRICO
These fried cheese crisps are fun to make, so enlist a few guests to help if you decide to make them at the last minute.
Provided by Michael Chiarello
Yield Makes 16 to 18
Number Of Ingredients 3
Steps:
- Toss cheese and paprika in large bowl.
- Spray small nonstick skillet with nonstick spray. Place over medium-low heat. Drop 1/4 cup cheese mixture in mound in center of skillet. Spread to 3- to 4-inch round. Cook until completely melted, bubbling all over, and browning at edges, about 1 1/2 minutes. Remove pan from heat; let stand until bubbling stops. Loosen edges and turn frico over. Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute. Transfer to paper towels to drain. Repeat with remaining cheese mixture. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Salty, smoky flavors need a crisp Pinot Grigio like the 2005 Blason (Italy, $9).
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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
PARMESAN CRISPS (FRICO)
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.
PARMESAN FRICO
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place tablespoon-size mounds of Parmesan on the paper at least 2 inches apart. Gently flatten each mound of cheese with the bottom of a glass or the back of a spoon and sprinkle with black pepper. Bake for 10 minutes, or until the cheese has spread out to a 1- to 1 1/2-inch round and is bubbling and golden around the edges. Place the baking sheet on a wire rack to cool the frico completely.
SPINACH SALAD IN A PARMESAN FRICO CUP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- For the Parmesan Frico Cups:
- Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
- For the Citrus Vinaigrette:
- Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- For the Spinach Salad:
- In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.
PARMESAN, BASIL AND LEMON WAFERS (FRICO)
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield about 12 wafers
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.
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
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.
SPINACH SALAD IN PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)
You can add a dash of fresh herbs such as thyme, basil, parsley, and/or oregano to the frico during cooking to spice them up a bit for added flavor.
Provided by 2Bleu
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
- Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
- SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.
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.
CHEDDAR FRICO
Make and share this Cheddar Frico recipe from Food.com.
Provided by DrGaellon
Categories High Protein
Time 12m
Yield 18 crisps
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- In a bowl, toss all ingredients together. Drop by tablespoons onto baking sheets lined with parchment paper or Silpat baking liner, 6 per sheet, and spread into 3" circles.
- Bake until golden and bubbling, 10-12 minutes. Transfer to plate with thin metal spatula. Allow to cool. Store in airtight container, separated by layers of parchment paper.
Nutrition Facts : Calories 26.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.6, Sodium 71.3, Carbohydrate 0.3, Protein 1.6
FRICO/PARMESAN CHIPS
Steps:
- Heat a nonstick skillet over medium heat. Sprinkle enough Parmesan cheese to just cover the bottom of the pan (for a 9-inch pan, use about 3-4 tablespoons cheese). When it is golden brown - which can take less than 1 minute - use a pair of tongs to grab the edge and gently lift it out of the pan. Turn and cook the other side briefly.
- Blot excess oil on a paper towel.
- Working quickly, shape the frico on a rolling pin to form a cylinder, oraround the base of a cup to form a basket.
- Serve alone as an assaggino - the little morsel you offer guests when theyarrive.
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Category CondimentCalories 75 per serving
- Grate Parmesan cheese on the small side of a box grater. Mix in cayenne and thyme or any herbs or spices that you like. Leave out the cayenne if you are sensitive to heat!
- Distribute 6 mounds evenly on a wax or silicone lined baking sheet. Lightly flatten out with your fingers, making sure to leave ~ an inch between each crisp. Cook ~ 4-5 minutes or until starting to bubble, melt together, and turn light brown.
- Rest 2 minutes and remove with a thin metal spatula. Don't wait to long to get them off the pan or they will harden and stick. Conversely, don't take them off too soon or they will be too soft to move. Happy Parmesan eating! Beckie
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