Ingredients with Measurements:
- 2 medium zucchinis, sliced thinly
- 1 cup grated provolone cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Non-stick skillet
- Grater
Step-by-step instructions:
1. In a bowl, mix together the flour, salt, and black pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Dip the zucchini slices in the flour mixture, shaking off any excess.
4. Place the zucchini slices in the skillet and cook until golden brown, about 2-3 minutes per side.
5. Remove the zucchini slices from the skillet and place them on a paper towel to drain any excess oil.
6. In the same skillet, sprinkle the provolone cheese and parmesan cheese evenly over the bottom of the skillet.
7. Cook the cheese until it starts to melt and turn golden brown, about 2-3 minutes.
8. Place the zucchini slices on top of the melted cheese and cook for an additional 2-3 minutes.
9. Using a spatula, carefully lift the frico balacia out of the skillet and onto a serving plate.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 267
Fat: 18g
Carbohydrates: 11g
Protein: 16g
Substitutions for ingredients:
- Instead of zucchini, you can use eggplant or bell peppers.
- Instead of provolone cheese, you can use mozzarella or cheddar cheese.
Variations:
- Add sliced tomatoes on top of the zucchini slices before cooking.
- Add sliced onions or garlic to the skillet before cooking the zucchini slices.
- Add chopped fresh herbs, such as basil or parsley, to the melted cheese before adding the zucchini slices.
Tips and tricks:
- Make sure to slice the zucchini thinly to ensure even cooking.
- Use a non-stick skillet to prevent the frico balacia from sticking.
- Drain any excess oil from the zucchini slices by placing them on a paper towel before adding them to the melted cheese.
Storage instructions:
Frico balacia is best served immediately and does not store well.
Reheating instructions:
Frico balacia is best served fresh and does not reheat well.
Presentation ideas:
Serve the frico balacia on a decorative plate with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of white wine, such as Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Roasted vegetables, such as carrots or broccoli.
Troubleshooting advice:
- If the frico balacia sticks to the skillet, use a spatula to carefully loosen it from the bottom of the skillet.
- If the cheese is not melting evenly, try covering the skillet with a lid to trap the heat and melt the cheese.
Food safety advice:
- Make sure to cook the zucchini slices until they are golden brown to ensure they are fully cooked.
- Store any leftover frico balacia in the refrigerator and consume within 24 hours.
Food history:
Frico balacia is a traditional dish from the Friuli-Venezia Giulia region of Italy. It is typically made with potatoes and cheese, but this variation uses zucchini instead.
Flavor profiles:
The frico balacia has a crispy texture from the zucchini and a savory flavor from the melted cheese.
Serving suggestions:
Serve the frico balacia as an appetizer or a light meal.
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Region: Italian