FOOD + ENTERTAINING
ASIAGO FRICO
Makes 2 dozen 4-inch frico
Note: Asiago is an aged Italian cheese that
is sweeter than Parmesan and not as sharp
as Romano. It’s one of my favorite cooking
cheeses and is also a great component of a
cheese board.
9 ounces Asiago cheese, grated on
the fine holes of a box grater to yield
3½ cups
1 tablespoon all-purpose flour
In a medium bowl, toss the cheese
and the flour together. Heat a medium
nonstick skillet over medium-low heat.
Sprinkle 1½ tablespoons of the cheese
into the pan to form a circle about 4
inches in diameter.
Cook until the cheese is somewhat
melted but not firm, about 2 minutes.
Using a spatula, turn the cheese over and
cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute. Drape the frico over a large rolling
pin or place on paper towels until cool.
TO MAKE FRICO TACOS
Transfer the frico from the pan to a paper towel and hold it in the palm of your hand.
Depress an offset spatula down the middle to from a taco shape. Transfer to paper
towels to cool. Repeat with the remaining cheese.
HOLIDAY 2016
59