Delicate and airy, frico tacos are lace doilies of cooled, melted cheese. There's a brief window between removing it from the hot pan and setting it down to cool where a frico can be molded into any shape you choose. Here, Martha Stewart uses taco-shaped frico as a receptacle for lamb's leaf lettuce, but I've often made larger frico bowls, using a muffin tin as a mold, for use as an edible vessel for peppery arugula salad.
- 4 teaspoons fresh lemon juice
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 small bunches mache, leaves picked to yield about 2 cups
- 1 recipe Asiago Frico, taco-shaped (recipe follows)
In a small bowl, whisk together the lemon juice, shallots, and mustard. Whisk in the olive oil. Add salt and pepper to taste.
Gently toss the mache with the vinaigrette. Carefully place the mache into the frico tacos and serve. Assemble as close to serving time as possible.
- makes 2 dozen 4-inch frico -
9 ounces Asiago cheese, grated on the fine holes of a box grater to yield 3 1/2 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 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 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 meddle to form a taco shape. Transfer to paper towels to cool. Repeat with the remaining cheese.