Italian for “little trifles,” a frico is a lacy wafer of crispy fried cheese. They’re made by cooking little piles of finely shredded cheese in a skillet until the cheese starts to bubble and brown slightly around the edges. Sometimes a bit of flour or herbs are mixed in. They are absolutely delicious as a garnish for a salad or soup. You can make them with Parmesan or cheddar as well. Here they’re made with Manchego, a Spanish sheep’s milk cheese.
- Yield: 6 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 9 Minutes
- 1 cup shredded Manchego cheese, shredded (4 ounces)
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups strawberries, halved and/or quartered
- 4 cups baby arugula
- For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat, and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.
- For salad, in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.
- Break fricos into pieces and serve with salad.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.