Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.
Contents
Ingredients
For the Frico Cups
- Parmesan cheese (3 tbsp. per cup)
For the Grape Tomato, Olive and Feta Salad
- 4 c.grape tomatoes, halved
- 1/4 c.green olives, sliced and pitted
- 1/3 c.crumbled feta cheese
- 1 Tbsp.olive oil
- Kosher salt
- black pepper
- Basil, for garnish
For the Sesame Cucumber and Radish Salad
- 1English cucumber, finely chopped
- 3large radishes, thinly sliced
- 1 Tbsp.lime juice
- 2 tsp.toasted sesame oil
- 2 Tbsp.black and white sesame seeds
- Kosher salt
- black pepper
For the Farro, Corn and Green Onion Salad
- 4ears corn, husked
- 2 c.cooked farro
- 2green onions, thinly sliced
- 3 Tbsp.lemon juice
- 1 1/2 Tbsp.olive oil
- Kosher salt
- black pepper
Directions
-
- Step 1For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
- Step 2For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
- Step 3For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
- Step 4For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.