Asiago DOP Frico with Speck Alto Adige IGP, Basil & Tomato

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 1/2 cups grated Asiago Pressato (approximately 5 ounces by weight)
  • 1 1/2 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 Saute pan
  • Wooden spoon placed over a large bowl

Combine the 2 cheeses in a bowl.

Heat the saute 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

© Barbara Seelig Brown