My F&W
quick save (...)
Crispy Frico with Ripe Pear
© Armelle Habib

Crispy Frico with Ripe Pear

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
  2. 1/4 cup all-purpose flour
  3. 1 large, firm ripe pear
  4. Excellent balsamic vinegar, for drizzling (optional)
  1. In a medium bowl, toss the Parmigiano-Reggiano cheese with 2 tablespoons of the flour. Heat a 10-inch nonstick skillet over moderate heat and lightly dust with flour. Sprinkle 1 tablespoon of the cheese into a 4-inch round in the skillet. Repeat to make 2 more rounds. Cook until the rounds are set and lightly browned around the edges, about 30 seconds. Turn the frico and cook for about 10 seconds longer, then carefully transfer to a plate to cool. Repeat to cook the remaining frico in a single layer, lightly dusting the pan with more flour as necessary.
  2. Cut the pear into thin slices. Fan the slices on the frico and top with a few drops of balsamic vinegar. Arrange on a platter and serve at once.
Make Ahead The frico can be kept in an airtight container for up to 1 day.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.