Chef notes
This dish is so versatile! You can use this frico bowl to serve salads, in place of tortillas on taco night, as an edible cup for a crab cocktail or just eat it by itself.
Technique tip: After making the frico, you must immediately remove it from the oven and place it over the can or bowl to make it form a bowl like structure.
Ingredients
- 12 ounces Parmesan cheese, grated
- 2 ounces provolone cheese, diced
- 2 ounces cannellini beans, drained
- 2 ounces cherry tomatoes
- 3 ounces tri-color roasted peppers
- 3 ounces prosciutto, thinly sliced
- 3 ounces iceberg lettuce, shredded
- 2 ounces red wine braised red onions
- 6 leaves fresh basil
- extra-virgin olive oil
- freshly squeezed lemon juice
- kosher salt and freshly ground black pepper, to taste
Preparation
For the frico baskets:
1.Preheat oven to 375 F.
2.Cover a baking sheet with parchment paper or a silicon mat. Place grated cheese into 3 rounds, each about 6-inches wide.
3.Bake for 7 to 8 minutes, until golden.
4.Remove from oven and, while warm, carefully drape cheese rounds over the top of the can or a flat-bottomed bowl. Let cool.
For the filling:
Place all the ingredients in sections within the crisps. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Serve immediately.