Frico are lacey, crispy rounds of cheese that have been cooked in a skillet to a golden brown.
In this recipe, they are also filled with a savory mixture of Speck Alto Adige IGP, Basil and Tomato.
You can also enjoy the Frico by itself or use it to top a salad or soup. They will keep several days if stored in an airtight container.
1 ½ cups grated Asiago Pressato DOP (approximately 5 ounces by weight)
1 ½ cups grated Asiago D’Allevo DOP (approximately 5 ounces by weight)
8 ounces thinly sliced Speck Alto Adige IGP, cut in half to fit in Frico
3 ripe plum tomatoes, diced
1 teaspoon Good Quality Extra Virgin Olive Oil
Pinch fine sea salt
Large Basil Leaves – 1 per Frico
Large Non-stick Sauté pan
Wooden spoon placed over a large bowl
Combine the 2 cheeses in a bowl.
Heat the sauté pan. Place 2 ounces of cheese in pan and flatten. Cook until cheese begins to brown. Turn and cook for 2 seconds. Remove and drape over wooden spoon to create a U shaped Frico.
Mix the tomato, olive oil, sea salt and a grinding of fresh black pepper together.
Place a basil leaf in the bottom of the Frico. Top with a slice of Speck Alto Adige IGP and a few pieces of tomato mixture.
Serve immediately. Serving Suggestion – Place all ingredients out for guests to create their own.
Yield: 20-24 Frico