INGREDIENTS
- Olive oil, for brushing
- 1 medium Romanesco zucchini, sliced into 1/4-inch rounds
- 4 ounces Parmesan, grated medium-fine (about 1 cup)
- Fresh basil leaves
- Cracked black pepper.
PREPARATION
- 1.
- Brush a large nonstick skillet with oil and heat over medium-high until hot. Arrange half the zucchini rounds in a single layer, allowing about an inch of space between them. Cook, without moving them, until undersides are dark golden, about 2 minutes. Carefully flip and cook until golden, about 2 minutes more.
- 2.
- Sprinkle half the cheese evenly over zucchini and into the spaces between it. Cook, without moving, until cheese looks lacy and translucent, and no longer sticks to the pan, about 5 minutes. Tip the skillet and using a spatula, gently help slide the frico in one piece onto a large plate. Sprinkle with torn basil and finish with pepper. Repeat with remaining zucchini and cheese. Break into pieces to serve.
- YIELD
- 4 to 6 hors d’oeuvres servings.
INGREDIENTS
- Olive oil, for brushing
- 1 medium Romanesco zucchini, sliced into 1/4-inch rounds
- 4 ounces Parmesan, grated medium-fine (about 1 cup)
- Fresh basil leaves
- Cracked black pepper.
PREPARATION
- 1.
- Brush a large nonstick skillet with oil and heat over medium-high until hot. Arrange half the zucchini rounds in a single layer, allowing about an inch of space between them. Cook, without moving them, until undersides are dark golden, about 2 minutes. Carefully flip and cook until golden, about 2 minutes more.
- 2.
- Sprinkle half the cheese evenly over zucchini and into the spaces between it. Cook, without moving, until cheese looks lacy and translucent, and no longer sticks to the pan, about 5 minutes. Tip the skillet and using a spatula, gently help slide the frico in one piece onto a large plate. Sprinkle with torn basil and finish with pepper. Repeat with remaining zucchini and cheese. Break into pieces to serve.
- YIELD
- 4 to 6 hors d’oeuvres servings.
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