Frico d’Asiago con Speck Alto Adige, Basilico, e Pomodoro.

Asiago Frico with Speck, Basil & Tomato

Courtesy of Barbara Seelig Brown
www.stressfreecooking.com

Frico are lacey, crispy rounds of cheese that have been cooked in a skillet to a golden brown. In this recipe, they are also filled with a savory mixture of Speck, Basil and Tomato. You can also enjoy the Frico by itself or use it to top a salad or soup. They will keep several days if stored in an airtight container.

Frico:
1 ˝ cups grated Asiago Pressato (approximately 5 ounces by weight)
1 ˝ cups grated Asiago D’Allevo (approximately 5 ounces by weight)

Filling:
8 ounces thinly sliced Speck Alto Adige IGP, cut in half to fit in Frico
3 ripe plum tomatoes, diced
1 teaspoon Good Quality Extra Virgin Olive Oil
Pinch fine sea salt
Pepper Mill
Large Basil Leaves – 1 per Frico

Equipment:
Large Non-stick Sauté pan
Wooden spoon placed over a large bowl

Combine the 2 cheeses in a bowl.

Heat the sauté pan. Place 2 ounces of cheese in pan and flatten. Cook until cheese begins to brown. Turn and cook for 2 seconds. Remove and drape over wooden spoon to create a U shaped Frico.

Mix the tomato, olive oil, sea salt and a grinding of fresh black pepper together.

To assemble:
Place a basil leaf in the bottom of the Frico. Top with a slice of Speck and a few pieces of tomato mixture

Serve immediately.

Serving Suggestion – Place all ingredients out for guests to create their own.

Yield: 20-24 Frico

ăBarbara Seelig Brown