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![]() ![]() ![]() ![]() Serves 4 Ingredients: Potato-Onion Filling (recipe follows) 1 pound Montasio cheese, rind removed (about 3/4 pound trimmed), coarsely shredded (about 5 cups) Tender young salad greens, washed and dried and dressing, optional Directions: Prepare the Potato-Onion Filling. Preheat the oven to 250 degrees Fahrenheit. Place a 4- to 5-inch non-stick skillet over medium low heat until a shred of the cheese begins to sizzle, 2 to 3 seconds after it hits the pan. Scatter one-eighth (about 1/3 cup) of the cheese in an even layer over the bottom of the skillet. Arrange one-fourth of the potato-onion filling over the cheese and press it very gently into an even layer. Sprinkle another 1/3 cup of the cheese over the filling in an even layer. Let the bottom layer of the cheese cook without disturbing it or moving the pan until the fat which separates from the cheese begins to bubble around the edges, about 3 minutes. At this point shake the skillet gently to free the cheese crisp from the bottom of the pan. If it sticks, let it cook a minute or two, then try again. If at that time, the crisp is still sticking in places, carefully work a heatproof rubber spatula under the crisp to free it. In about 6 to 7 minutes total cooking time the underside of the crisp should be an even golden brown and the crisp should slide very easily in the pan. Slide the crisp onto a small plate then invert the crisp back into the skillet. Cook the other side as you did the first. Slide the crisp out onto a baking sheet and keep it warm in the oven while cooking the remaining fricos. Pat dry with paper towel, cut in half, top with dressed greens if you like, and serve. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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