Fricco Crackers And Pasta Tri-color Salad With Cae... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A work of culinary art, this elegant tri-color salad features fricco crackers made from Parmesan cheese. Created by Chef Michael Chiarello. Ingredients:
1 package (9 ounces) buitoni® refrigerated three cheese tortellini prepared according to package directions |
3/4 cup bottled caesar salad dressing divided |
1 container (5 ounces) buitoni® refrigerated freshly shredded parmesan cheese divided |
1 head belgian endive separated into whole leaves |
1 small head radicchio, separated into whole leaves soaked in cold water for 1 hour |
2 cups (about 2 ounces total) lightly packed arugula tough stems removed |
Directions:
1. POUR 1/2 cup dressing over prepared pasta in medium bowl. Marinate in refrigerator for 30 minutes.
2. HEAT 8-inch nonstick skillet over medium heat. Sprinkle 1/3 cup cheese into pan, creating an even, lace-thin layer. Cook for 3 to 4 minutes or until top surface of cracker is pale gold. Remove skillet from heat and allow cracker to firm up for 1 minute. Carefully turn cracker over with spatula. Return to heat and cook for 1 minute or until cracker is golden on second side. Using spatula, transfer cracker to paper towel to drain. Wipe skillet clean with paper towel and repeat 2 times with 1/3 cup cheese each time to make 3 large crackers.
3. ARRANGE endive, radicchio and arugula on 6 plates. Drizzle greens with remaining 1/4 cup dressing. Top with pasta; sprinkle with remaining 3/4 cup cheese.
4. BREAK crackers into smaller pieces and use as garnish. Serve immediately.
5. Tip: Use a 5-ounce bag of packaged European blend salad greens in place of the endive, radicchio and arugula.
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