Peachy the Magazine Holiday 2016 - Page 61

FOOD + ENTERTAINING ASIAGO FRICO Makes 2 dozen 4-inch frico Note: Asiago is an aged Italian cheese that is sweeter than Parmesan and not as sharp as Romano. It’s one of my favorite cooking cheeses and is also a great component of a cheese board. 9 ounces Asiago cheese, grated on the fine holes of a box grater to yield 3½ cups 1 tablespoon all-purpose flour In a medium bowl, toss the cheese and the flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1½ tablespoons of the cheese into the pan to form a circle about 4 inches in diameter. Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute. Drape the frico over a large rolling pin or place on paper towels until cool. TO MAKE FRICO TACOS Transfer the frico from the pan to a paper towel and hold it in the palm of your hand. Depress an offset spatula down the middle to from a taco shape. Transfer to paper towels to cool. Repeat with the remaining cheese. HOLIDAY 2016 59