Ingredients with Measurements:
- 2 cups grated Parmesan cheese
- 1 cup grated Asiago cheese
- 1 cup grated Fontina cheese
- 1 cup grated Mozzarella cheese
- 1 cup grated Butternut squash
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Special equipment needed:
- Large non-stick skillet
- Cheese grater
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the grated Parmesan, Asiago, Fontina, and Mozzarella cheese.
2. Add the grated Butternut squash, flour, black pepper, and salt to the cheese mixture. Mix well.
3. Heat the olive oil in a large non-stick skillet over medium heat.
4. Add 1/4 cup of the cheese mixture to the skillet and spread it out into a thin layer. Repeat until all the cheese mixture is used up.
5. Cook the frico for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the frico from the skillet and place it on a paper towel-lined plate to drain any excess oil.
7. Serve the frico con Zucca warm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Total fat: 28g
Saturated fat: 16g
Cholesterol: 80mg
Sodium: 1030mg
Total carbohydrate: 9g
Dietary fiber: 1g
Total sugars: 2g
Protein: 23g
Substitutions for ingredients:
- Instead of Butternut squash, you can use any other type of winter squash, such as acorn or pumpkin.
- Instead of the four types of cheese listed, you can use any combination of your favorite cheeses.
Variations:
- Add chopped herbs, such as rosemary or thyme, to the cheese mixture for added flavor.
- Top the frico with sliced prosciutto or pancetta before serving.
Tips and tricks:
- Make sure to spread the cheese mixture out into a thin layer in the skillet to ensure even cooking.
- Use a non-stick skillet to prevent the frico from sticking to the pan.
- Serve the frico immediately after cooking for the best texture.
Storage instructions:
Store any leftover frico in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frico, place it on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the frico on a platter with a sprinkle of chopped herbs and a drizzle of olive oil.
Garnishes:
Chopped herbs, sliced prosciutto, or a sprinkle of red pepper flakes.
Pairings:
Serve the frico with a glass of red wine, such as Chianti or Barbera.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with the frico.
Troubleshooting advice:
- If the frico is sticking to the skillet, try using a non-stick skillet or adding more oil to the pan.
- If the frico is not crispy enough, try cooking it for a few more minutes on each side.
Food safety advice:
Make sure to cook the frico to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Frico is a traditional dish from the Friuli-Venezia Giulia region of Italy, made with cheese and potatoes. This version with Butternut squash is a modern twist on the classic recipe.
Flavor profiles:
The frico is crispy and cheesy, with a hint of sweetness from the Butternut squash.
Serving suggestions:
Serve the frico as an appetizer or as a main dish with a side salad or roasted vegetables.
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Region: Italian