Apple and cheese fricos from Buvette: The Pleasure of Good Food by Jody Williams

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ciambottini

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on January 29, 2017

    We made these spectacularly delicious treats as part of our 3rd Cook the Book Menu. A few things to note about this recipe: (1) the Montassio cheese is hard to source here in Los Angeles, I found it at the Beverly Hills Cheese shop. (2) The recipe calls for 1 1/2 c. grated Montassio for 4 fricos. We doubled the recipe and I bought a pound of Montassio cheese - I had a little more than a 1/4 left so next time I think 3/4 lb for 8 would suffice. The bill was $60 for this cheese - but I did buy two other tiny items, so likely $45 per pound. (3) The cheese stuck miserably to the pan so next time definitely use a non stick and make sure the pan is well /heated before proceeding. Serve it with a white burgundy.

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