Frico Baskets with Baby Spinach and Pine Nuts
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 188 |
| pro | 13 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 510 mg |
| % RDI: | - |
| calcium | 36 |
| iron | 15 |
| vit A | 42 |
| vit C | 27 |
| folate | 51 |
- 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.
Ingredients
- 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
Preparation
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
