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I was watching tv over the weekend and saw this recipe being made by Chef Lidia Bastianich: http://www.wliw.org/productions/lidi...y_recipes.html
I didn't have apples and I didn't have Montasio cheese, but I knew plain old cheddar cheese makes a good cheese wafer/frico. So I used about 3 ounces of grated sharp cheddar and some leftover cooked spinach and leftover turkey instead.
I followed the directions for making the cheesewafer/frico: spread half the cheese on the bottom of a skillet. Topped it with the cooked spinach and chopped turkey. Sprinkled that with the remaining cheese and let it cook on low heat until the bottom formed a crust. Flipped it over and let the other side get crusty.
It looked sort of like a flat omelette and it tasted great! It's a good way to cook cheese other than in cheese omelettes or quiches.
FRICO WITH APPLE AND VARIATIONS--Formaggio fuso con patate
Serves 6
Ingredients
Pour the olive oil in the skillet and set over medium heat. Scatter the apples wedges in the pan and toss to coat with oil. Cook and caramelize the apples for about 8 minutes, tossing frequently, until tinged with brown and softened but not mushy. Spill the caramelized apples onto a plate.
Sprinkle half of the shredded Montasio in an even layer over the bottom of the skillet. Return the apples to the pan, spreading them evenly on top of the cheese, then sprinkle the remainder of the shredded cheese over the apples. Lower the heat and let the frico cook, undisturbed, until the bottom is very brown and crisped, about 10 minutes. If the cheese releases a lot of fat in the pan, blot it up with paper towels. Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 7 minutes more. Slide (or invert) the frico onto the plate, blot up oil and slice into 6 wedges. Serve hot.
Serves 6
Ingredients
- 2 Golden Delicious apples or other firm apples (about 10 ounces)
- 1 tablespoon extra-virgin olive oil
- 1/2 pound Montasio cheese, shredded
- A 10-inch non-stick skillet
- Peel and core the apples and slice into wedges, about 1/2-inch thick
Pour the olive oil in the skillet and set over medium heat. Scatter the apples wedges in the pan and toss to coat with oil. Cook and caramelize the apples for about 8 minutes, tossing frequently, until tinged with brown and softened but not mushy. Spill the caramelized apples onto a plate.
Sprinkle half of the shredded Montasio in an even layer over the bottom of the skillet. Return the apples to the pan, spreading them evenly on top of the cheese, then sprinkle the remainder of the shredded cheese over the apples. Lower the heat and let the frico cook, undisturbed, until the bottom is very brown and crisped, about 10 minutes. If the cheese releases a lot of fat in the pan, blot it up with paper towels. Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 7 minutes more. Slide (or invert) the frico onto the plate, blot up oil and slice into 6 wedges. Serve hot.
I followed the directions for making the cheesewafer/frico: spread half the cheese on the bottom of a skillet. Topped it with the cooked spinach and chopped turkey. Sprinkled that with the remaining cheese and let it cook on low heat until the bottom formed a crust. Flipped it over and let the other side get crusty.
It looked sort of like a flat omelette and it tasted great! It's a good way to cook cheese other than in cheese omelettes or quiches.