Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 08/05/2008 I would like to do this dish but do I really need a cast iron pan? I do not have a large or the small square one shown.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3156_072108_fricocaldo.jpg
Ingredients Ingredient Checklist 1 large Yukon gold potato Coarse salt 1 tablespoon unsalted butter 1/2 onion, very finely chopped 4 ounces freshly grated Montasio cheese Freshly grated nutmeg Grapeseed oil 2 teaspoons minced shallots 2 tablespoons chopped fresh cilantro Sherry-wine vinegar Mixed greens, for serving Thinly sliced radishes, for serving 8 thin slices speck, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 3156_072108_fricocaldo.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
3156_072108_fricocaldo.jpg
3156_072108_fricocaldo.jpg
Ingredients
Ingredients
- 1 large Yukon gold potato Coarse salt 1 tablespoon unsalted butter 1/2 onion, very finely chopped 4 ounces freshly grated Montasio cheese Freshly grated nutmeg Grapeseed oil 2 teaspoons minced shallots 2 tablespoons chopped fresh cilantro Sherry-wine vinegar Mixed greens, for serving Thinly sliced radishes, for serving 8 thin slices speck, for serving
Directions
Place potato in a small saucepan with enough water to cover; season with salt. Place over high heat and bring to a boil. Cook until tender, 45 to 60 minutes. Drain and peel.
Immediately transfer potato to a medium bowl and crush into 1/4-inch pieces using a fork.
Heat butter in a small skillet over medium heat. Add onion and cook until soft and translucent. Add to bowl with potato, along with cheese; season with a pinch of salt and nutmeg. Stir until just combined.
Heat a 5- to 6-inch square cast-iron skillet over high heat. Add enough grapeseed oil to coat bottom of skillet; remove any excess oil and discard. Add potato mixture and cook until golden brown, about 5 minutes. Using a spatula, turn frico and continue cooking 5 minutes more.
Meanwhile, in a small bowl, whisk together shallots, cilantro, vinegar, and 2 tablespoons grapeseed oil; season with salt. Cut frico into 4 wedges and place each on a serving plate, along with salad greens topped with radishes, and sliced speck. Drizzle vegetables with cilantro vinaigrette; serve immediately.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 08/05/2008 I would like to do this dish but do I really need a cast iron pan? I do not have a large or the small square one shown.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 08/05/2008 I would like to do this dish but do I really need a cast iron pan? I do not have a large or the small square one shown.
Martha Stewart Member
Rating: Unrated 08/05/2008
I would like to do this dish but do I really need a cast iron pan? I do not have a large or the small square one shown.
Rating: Unrated
All Reviews for Frico Caldo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Frico Caldo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
