Italian for "little trifles," fricos are lacy wafers of crispy fried cheese. They're made by cooking small piles of finely shredded cheese in a skillet until the cheese starts to bubble and brown around the edges. Sometimes a bit of flour or herbs is mixed in. They are absolutely delicious on salads or soups. Here they're made with Manchego, Spanish sheep's-milk-cheese. Parmesan or cheddar work as well.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Break fricos into pieces and serve with salad.

Nutrition Facts

165 calories; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 17 mg cholesterol; 192 mg sodium. 136 mg potassium; 8 g carbohydrates; 2 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 583 IU vitamin a; 44 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 1 mg iron;

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