Got my Fricco on
|Fricco with pickled peppers|
I made a bunch of lacto-fermented pickled peppers with onions last month. We have been snacking on them at work. I have been sharing them with my friends. Everyone loves them! They are crunchy, salty, sour, garlicky and delicious! The pepper pickles are good on hamburgers. They are great just as a snack.
I was looking to make something new with the pickled peppers and onions, and I decided to try making a fricco. At City House, there is a fricco appetizer that is so good, and I normally share one every time I go to City House. I used the City House fricco as my inspiration. A fricco is a cheese cracker made by baking or skillet frying cheese until it is toasty and crunchy. I got some Kenny's Nena cheese which is a variety of Tomme, and tried my experiment. I started out skillet frying my pickled peppers and onions. Then I added a bunch of grated Nena cheese to the skillet. When the bottom of the cheese was crispy, I turned over my cheese pancake to crisp up the second side.
The verdict: I really liked the flavor of the pickled peppers in the fricco. The cheese texture was not what I hoped. The Nena gave a gritty and chewy texture. If I were to make a fricco again, I would use a smoother cheese. City House has used Sweetwater Buttermilk Cheddar, so I might try that cheese next time. Or, I will call Kenny's Cheese and ask them for a recommendation for a cheese that will melt with a smoother texture than the Nena. Besides the texture, I really like my pickled peppers and onions fricco.