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.
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.
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.
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.
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.)
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS
Provided by Alfred Portale
Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
- Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
SPINACH CUSTARD
Make and share this Spinach Custard recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 12 x 8 x 2 inch baking dish.
- Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
- Saute onion in oil until soft and let cool 10 minutes.
- Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
- Combine well.
- Pour into baking dish and bake for 1 hour or until firm and lightly-browned.
Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21
CREAMY PARMESAN SPINACH
This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.
Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
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