Spinach Parmesan Custard With Frico Food

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SPINACH SALAD IN A PARMESAN FRICO CUP



Spinach Salad in a Parmesan Frico Cup image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 1/2 cups grated Parmesan
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

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)



Parmesan, Basil and Lemon Wafers (Frico) image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield about 12 wafers

Number Of Ingredients 3

1 cup shredded Parmesan
2 tablespoons shredded basil leaves
1/2 tablespoon grated lemon zest

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.

SPINACH PARMESAN CUSTARD WITH FRICO



Spinach Parmesan Custard with Frico image

Categories     Milk/Cream     Egg     Bake     Parmesan     Spinach     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 13

1 medium onion, finely chopped
2 teaspoons unsalted butter
20 oz baby spinach, coarsely chopped
2 tablespoons water
4 large eggs, lightly beaten
2 cups skim (fat-free) milk
1 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Accompaniment: frico
Special Equipment
a 9- to 10-inch springform pan

Steps:

  • Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes. Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)
  • Preheat oven to 350°F. Lightly oil springform pan.
  • Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
  • Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.

PARMESAN AND SMOKY PAPRIKA FRICO



Parmesan and Smoky Paprika Frico image

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

5 cups (about 14 ounces) finely grated Parmesan cheese
4 teaspoons smoked paprika*
Nonstick vegetable oil spray

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.

PARMESAN CRISPS (FRICO)



Parmesan Crisps (Frico) image

Categories     Bake     Low Fat     Parmesan     Gourmet

Yield Makes 12 crisps

Number Of Ingredients 5

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

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.

OPEN-FACED FRICO EGG SANDWICH



Open-Faced Frico Egg Sandwich image

The layer of melted and crisped cheese-the frico-is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. -Julie Solis, Congers, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Parmesan cheese
4 large eggs
4 slices Italian bread (1 inch thick), lightly toasted
1/2 cup sandwich giardiniera, drained and finely chopped
4 thin slices tomato
Minced fresh parsley

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.

PARMESAN FRICO BOWLS



Parmesan Frico Bowls image

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

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

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)



Spinach Salad in Parmesan Frico Cups (Giada De Laurentiis) image

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

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated parmesan cheese
4 ounces baby spinach leaves (about 4 cups)
1 orange, cut into segments
1/3 cup almonds, sliced and toasted
1/2 red onion, chopped

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.

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