Spinach Parmesan Custard With Frico Recipes

SPINACH SALAD IN A PARMESAN FRICO CUP

Steps:

• Preheat the oven to 375 degrees F.
• For the Parmesan Frico Cups:
• Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
• For the Citrus Vinaigrette:
• Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• For the Spinach Salad:
• In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

SPINACH PARMESAN CUSTARD WITH FRICO

Steps:

• Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes. Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)
• Preheat oven to 350°F. Lightly oil springform pan.
• Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
• Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.

SPINACH CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• Butter a 12 x 8 x 2 inch baking dish.
• Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
• Saute onion in oil until soft and let cool 10 minutes.
• Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
• Combine well.
• Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

PARMESAN CRISPS (FRICO)

Steps:

• Preheat oven to 375°F.
• Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
• Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
• Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

SPINACH SALAD IN PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)

Steps:

• Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
• Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
• SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.