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Chef Walter’s Flavors + Knowledge: Vegetable Cheese Baskets

Wednesday, September 13, 2017

 

Serve 4

For this recipe you can use Parmigiano Reggiano or Montasio cheese instead of the Grana Padano. It’s inspired by the Frico of Friuli Venezia Giulia region where is made traditionally with Montasio cheese. These baskets can be made a day ahead and kept in a plastic or paper bag until use. You may also bake them utilizing shredded cheese over parchment paper. Of course you can only make one at a time because you need to work fast once the come out of the oven and shape them. The fillings are endless from savory salads to fresh mozzarella and tomatoes seafood salad.

Ingredients

6 ounces freshly grated Grana Padano

16 asparagus spears, trimmed and blanched

2 tablespoons unsalted butter

Salt to taste

2 hard-boiled eggs, minced

1 radish

Directions

Heat a non-stick crepe pan over medium heat. Pour in one-quarter of the Grana and let it melt without touching it; using a wooden spatula or a long fork, carefully turn the cheese over to cook it on the other side; cook until melted but not browned. The cheese should still be soft. While the cheese is still hot, drape it over the bottom of a glass, pressing hard to form a basket shape. Repeat the procedure with the remaining Grana; you will have a total of 4 cheese disks. Finely dice the asparagus and saute in the same pan with the butter for 5 minutes; season with salt and divide among the 4 cheese baskets. Sprinkle each basket with the minced hard-boiled eggs and place on a platter. Garnish with the radish and serve while the asparagus are still warm.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog
 

 

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