Frico Caldo With Prosciutto And Garden Salad
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
38
Spice
38
Sweetness
56
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 medium
Shallot (finely chopped)1 tbsp
Sherry Vinegar1 medium
Shallot (finely chopped)1 tbsp
Kosher Salt1 cup
Grapeseed Oil3 tbsps
Basil Pesto (purchased)1 tbsp
Olive Oil1 tbsp
Unsalted Butter1 medium
Onion (finely chopped)1 tsp
Nutmeg (freshly grated)Directions:
1
Make pickled shallots In small container, combine shallots and vinegar
2
Cover and refrigerate at least 8 hours or overnight
3
In small container, combine shallots and vinegar
4
Cover and refrigerate at least 8 hours or overnight
5
Make cilantro vinaigrette In small bowl, whisk together vinegar, shallot, cilantro, and salt
6
Slowly whisk in oil
7
Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours)
8
In small bowl, whisk together vinegar, shallot, cilantro, and salt
9
Slowly whisk in oil
10
Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours)
11
Make pesto-pickled shallot vinaigrette In fine-mesh sieve, drain pickled shallots, discarding liquid
12
Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper
13
Slowly whisk in grapeseed oil, then olive oil
14
Set aside
15
In fine-mesh sieve, drain pickled shallots, discarding liquid
16
Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper
17
Slowly whisk in grapeseed oil, then olive oil
18
Set aside
19
Make frico caldo In heavy 4-quart pot, combine potatoes with enough cold salted water to cover by 2 inches
20
Cover, set over high heat, and bring to boil, then reduce heat to moderate and simmer until tender, about 15 to 20 minutes
21
Drain
22
In heavy small skillet over moderate heat, melt butter
23
Add onions and sauté until soft, about 4 minutes
24
Transfer to large bowl
25
Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion
26
Add cheese, salt, and nutmeg and stir until just combined
27
In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking
28
Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula
29
Cook, without moving, until underside is browned, about 8 minutes
30
Invert large plate over skillet and flip frico onto plate
31
Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more
32
Slide onto large plate and cut into 8 wedges
33
In heavy 4-quart pot, combine potatoes with enough cold salted water to cover by 2 inches
34
Cover, set over high heat, and bring to boil, then reduce heat to moderate and simmer until tender, about 15 to 20 minutes
35
Drain
36
In heavy small skillet over moderate heat, melt butter
37
Add onions and sauté until soft, about 4 minutes
38
Transfer to large bowl
39
Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion
40
Add cheese, salt, and nutmeg and stir until just combined
41
In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking
42
Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula
43
Cook, without moving, until underside is browned, about 8 minutes
44
Invert large plate over skillet and flip frico onto plate
45
Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more
46
Slide onto large plate and cut into 8 wedges
47
Assemble and serve In large bowl, toss romaine with pesto vinaigrette
48
Arrange 1 wedge frico on each of 8 medium plates
49
Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette
50
Arrange 1 cup romaine alongside each wedge
51
Serve immediately
52
In large bowl, toss romaine with pesto vinaigrette
53
Arrange 1 wedge frico on each of 8 medium plates
54
Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette
55
Arrange 1 cup romaine alongside each wedge
56
Serve immediately