Tuesday, December 30th, 2014

Truffled Frico with Prosciutto & Fennel

 truffled frico with proscuitto & fennel

I have one last holiday treat to share before it’s time to ban all sugar and fat from my diet for the new year. Frico, or cheese crisps, are one of the simplest savory (and ridiculously addictive) appetizers you can make at home and perfect cocktail fare.


Frico are made of spoonfuls of freshly-grated cheese that’s baked and cooled. The goal is to let the cheese melt to create a texture that is lacy but that still holds together. Traditionally, Parmigiano-Reggiano is the cheese of choice, but just about any hard or semihard cheese can be used. I’m pretty crazy about truffle-flavored cheese so I use Pecorino al Tartufo. Frico are delicious on their own, but I’ve glammed them up with a topping of prosciutto, fennel and a smidgen of white truffle oil. They are exquisitely composed bites of utter deliciousness.truffled frico

It’s been an exciting year for me. My Front Burner has been up for about a year. Late in the autumn of 2013, after a lot of dreaming and encouragement, I posted my first recipe—Roasted Fall Vegetables with Sweet & Spicy Pomegranate Glaze.

I learned a lot in my first year of blogging. I was tickled pink to discover that people, other than my friends and friends of friends, subscribed. Even more thrilling was to discover that folks from 136 different countries have found their way to my little space on the blogosphere.

I have also learned to embrace the whole social media thing. It took several lessons from my not-so-patient teenage sons to explain how the whole hashtag thing works. I’ve got it now.  I’m sharing, tweeting, pinning and Intsagraming away – #### and all. I would love for you to share the love and follow me.

Looking back on the year’s stats, I was a bit surprised to see that my Vegetarian Pozole was the most viewed recipe. Not so surprising, the second runner up was Chicken with Pancetta, Rosemary & Garlic. For the record, my two favorites of the year are the Roasted Squash & Whipped Feta Tartine and Nutmeg Cake. What was yours?

And, oh yeah, I duked it out and won FOOD52‘s Best Edible Holiday Gift with my Pistachio Dukkah. It’s been a swell year.  So swell that it’s time to tuck into one of these savory ‘bad boys’, raise a glass of bubbly and bid you all a Happy New Year.



Truffled Frico with Prosciutto & Fennel

Yield: 16 frico

Depending on the cheese, this recipe can take anywhere from 6 to 10 minutes. If truffle is not your thing feel free to use another hard or semi-hard cheese. Asiago, Parmesan or Pecorino Romano are all good choices.


  • 6 ounces finely grated Pecorino al Tartufo or other hard or semi-hard truffle-flavored cheese
  • 9 pieces of thinly sliced prosciutto, cut crosswise into four pieces
  • ½ fennel, cored and thinly sliced
  • White truffle oil (optional)


  1. Preheat the oven to 350°F. Adjust oven racks to upper and lower middle positions. Line baking sheets with parchment paper. Sprinkle eight, 2 heaping tablespoons of the grated cheese in 3-inch rounds, leaving about 2 inches between them.
  2. Bake for about 6 to 10 minutes, rotating and switching pans halfway through or until the cheese is melted and golden brown. Let cool on the sheet for 2 minutes to firm up. Using a metal spatula, transfer to a platter to cool completely; they will crisp as they cool.
  3. Top frico with a slice of prosciutto, a couple pieces of fennel and drizzle with a few drops of truffle oil if using. Serve and enjoy.
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December 30th, 2014 at 2:37 pm

This does sound amazing! Must pass the market today to get the ingredient before the ban on fats and sugars! Will you be posting evil-free recipes?

December 31st, 2014 at 2:52 pm

Yes, Cath some wholesome foods are coming your way. Happy New Years to you!

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July 20th, 2015 at 4:43 am

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