Frico Baskets with Baby Spinach and Pine Nuts
This recipe makes 2 servings
|Per serving: about||-|
|total fat||14 g|
|sat. fat||6 g|
- Portion size: 2
A glass of prosecco, the sparkling wine, is a great way to round out this appetizer. Crispy thin and lacy, fricos are wafers of cheese, which here are shaped into baskets. If spinach is not your thing, a mesclun spring mix will work just fine.
- 1/2 cup 1/2cupgrated Parmesan cheese
- 2 tsp 2tsppine nutpine nuts
- 2 tsp 2tspextra-virgin olive oil
- 1 tsp 1tspbalsamic vinegar
- 1 Pinch 1Pinchsalt
- 1 Pinch 1Pinchpepper
- 2 cups 2cupsfresh baby spinach
Heat nonstick skillet (7-1/2 inches/19 cm across top, 5 inches/12 cm across bottom) over medium heat. For each basket, sprinkle half of the cheese over skillet; cook until colour deepens, 2 to 3 minutes. Loosen with spatula and immediately place over espresso or custard cup; let cool. (Make-ahead: Let stand for up to 4 hours.)
In small skillet, toast pine nuts over medium heat until golden, 2 minutes.
In bowl, whisk together oil, vinegar, salt and pepper; add spinach and toss to coat. Divide between frico baskets. Sprinkle with pine nuts.
Source : Canadian Living Magazine: February 2006