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Frico Caldo with Prosciutto and Garden Salad Recipe

Frico Caldo with Prosciutto and Garden Salad Recipe

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Frico Caldo with Prosciutto and Garden Salad

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Ingredients

Count

Nutrition

532

Calories

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Ingredients:

Serving

3 medium shallots, finely chopped
3/4 cup sherry vinegar
1 tbsp sherry vinegar
1 medium shallot, finely chopped
2 tsp fresh cilantro, roughly chopped
1 tsp kosher salt
3 tbsp grapeseed oil
3 tbsp purchased basil pesto
1 tbsp sherry vinegar
1 tbsp lemon juice (from 1/2 medium lemon)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup grapeseed oil
1 1/2 tsp olive oil
2 medium yukon gold potatoes, peeled and cut into quarters
1 tbsp unsalted butter
1/2 medium onion, finely chopped
2 cups finely grated parmigiano-reggiano (4 oz total )
1 tbsp kosher salt
1/2 tsp nutmeg, freshly grated
1 tbsp olive oil
2 large heads romaine (about 3 lb), torn into bite-sized pieces
16 thin slices prosciutto (about 12 oz)

Directions:

Make pickled shallots In small container, combine shallots and vinegar. Cover and refrigerate at least 8 hours or overnight.
Make cilantro vinaigrette In small bowl, whisk together vinegar, shallot, cilantro, and salt. Slowly whisk in oil. Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours).
Make pesto-pickled shallot vinaigrette In fine-mesh sieve, drain pickled shallots, discarding liquid. Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil, then olive oil. Set aside.
Make frico caldo In heavy 4-quart pot, combine potatoes with enough cold salted water to cover by 2 inches. Cover, set over high heat, and bring to boil, then reduce heat to moderate and simmer until tender, about 15 to 20 minutes. Drain.
In heavy small skillet over moderate heat, melt butter. Add onions and sauté until soft, about 4 minutes. Transfer to large bowl. Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion. Add cheese, salt, and nutmeg and stir until just combined.
In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking. Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula. Cook, without moving, until underside is browned, about 8 minutes. Invert large plate over skillet and flip frico onto plate. Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more. Slide onto large plate and cut into 8 wedges.
Assemble and serve In large bowl, toss romaine with pesto vinaigrette. Arrange 1 wedge frico on each of 8 medium plates. Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette. Arrange 1 cup romaine alongside each wedge. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	532.44 Kcal (2229 kJ)
Calories from fat	392.98 Kcal
		% Daily Value*
Total Fat	43.66g	67%
Cholesterol	46.34mg	15%
Sodium	1980.74mg	83%
Potassium	835.56mg	18%
Total Carbs	15.36g	5%
Sugars	6.47g	26%
Dietary Fiber	5.25g	21%
Protein	20.04g	40%
Vitamin C	12.4mg	21%
Iron	2.3mg	13%
Calcium	83.7mg	8%

Amount Per 100 g
Calories	149.92 Kcal (628 kJ)
Calories from fat	110.66 Kcal
		% Daily Value*
Total Fat	12.3g	67%
Cholesterol	13.05mg	15%
Sodium	557.74mg	83%
Potassium	235.28mg	18%
Total Carbs	4.33g	5%
Sugars	1.82g	26%
Dietary Fiber	1.48g	21%
Protein	5.64g	40%
Vitamin C	3.5mg	21%
Iron	0.6mg	13%
Calcium	23.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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