Adapted from the "Martha Stewart Hors d'Oeuvres Handbook," this simple recipe will soon become a household favorite.
Also try: Blue-Cheese-Stuffed Olives, Goat-Cheese-Stuffed Dates
The Martha Stewart Show, November 2009
Yield Makes about one dozen 4-inch frico
- 2 cups finely grated Stravecchio cheese
- 1 1/2 teaspoons all-purpose flour
- In a medium bowl, toss the cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 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 frico over a large rolling pin or place on paper towels until cool. Repeat process with remaining cheese.
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