Friulian Frico with California Raisins and Lamb

Friulian Frico with California Raisins and Lamb

Crunchy, meaty appetizer-snack with spicy fruit salsa.
  • Yields 2 cups fruit salsa, 2 cups filling and 16 crisps
  • Details

    INGREDIENTS

      Frico (Cheese Crisps) and Filling

      • 4 ounce (about 1 cup) finely grated Asiago cheese
      • 2 tablespoons olive oil
      • 1/2 pound (about 1 cup) ground lamb
      • 6 ounce (about 1 cup) sausage, casing removed
      • 2 ounce (about 3 slices) bacon, minced
      • 1/8 teaspoon cayenne
      • 1/8 teaspoon white pepper
      • 2 1/2 tablespoons five spice powder
      • 2 ounce (about 6 tablespoons) California golden raisins
      • 1 ounce (about 2 tablespoons) California raisin paste*
      • 2 ounce dried figs
      • 2 tablespoons California raisin juice concentrate*
      • 2 fluid ounce honey
      • 1 tablespoon finely chopped fresh sage
      • 1 tablespoon finely chopped fresh rosemary
      • 1 tablespoon finely chopped fresh thyme
      • 1 tablespoon finely chopped, fresh chives

      Fruit Salsa

      • 2 cups diced Bosc pears
      • 1 ounce (about 3 tablespoons) California golden raisins
      • 1 teaspoon five spice powder
      • 1 fluid ounce honey
      • 1 tablespoon olive oil
      • 1 teaspoon finely chopped fresh sage
      • 1 teaspoon finely chopped fresh rosemary
      • 1 teaspoon finely chopped fresh thyme
      • 1 teaspoon finely chopped, fresh chives
      • 1 teaspoon freshly squeezed lemon juice
      • 1/8 teaspoon sea salt
      • California raisin juice concentrate*; for garnish

      PROCEDURE

      Frico and Filling

      Sprinkle 1 tablespoon Asiago into a sauté pan and spread into a round with a fork; cook over medium heat until crisp and just begins to brown and flatten. Immediately, remove with spatula and lay over small rolling pin or bottle. Let cool. Repeat to make 15 more crisps.

      For Filling, brown lamb, sausage and bacon in olive oil; stir in peppers and five-spice powder. Add raisins, paste, figs, concentrate and honey; simmer 10 to 15 minutes. Stir in herbs.

      Fruit Salsa

      Sauté pears, raisins, spices and honey in olive oil, until pears are just tender. Remove from heat and toss with herbs, lemon juice and sea salt.

      To Serve

      Divide and spoon Filling into cheese cups. Top each with spoonful of Fruit Salsa. Drizzle 16 individual serving plates with raisin juice concentrate; arrange filled crisp on each plate and serve hot or cold.

      Notes:
      Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California natural raisins (2 ounces) equal to twice the amount of raisin paste (1 ounce) required until very finely chopped and smooth.

      To prepare cheese crisps all at once, divide Asiago chese into sixteen small mounds on parchment-lined baking sheets; spread to flatten and bake at 375°F for 6 to 8 minutes, just until they begin to color. Remove with spatula and lay over small rolling pin or side of a small bottle to make a curved shape. Cool.

      Nutrition Facts Per Serving

      Calories 230 (55% from fat); Total Fat 14g (sat 5g, mono 7g, poly 1g, trans 0g ); Cholesterol 25mg; Protein 7g; Carbohydrate 20g; (Dietary Fiber 1g; Sugars 16g; ); Iron 2mg; Sodium 140mg; Calcium 102mg; Potassium 177mg

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