Name: Frico Caldo with Prosciutto and Garden Salad
Yield: Makes 8 servings
Ingredients: 3 medium shallots, finely chopped; 3/4 cup sherry vinegar; 1 tablespoon sherry vinegar; 1 medium shallot, finely chopped; 2 teaspoons fresh cilantro, roughly chopped; 1 teaspoon kosher salt; 3 tablespoons grapeseed oil; 3 tablespoons purchased basil pesto; 1 tablespoon sherry vinegar; 1 tablespoon lemon juice (from 1/2 medium lemon); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup grapeseed oil; 1 1/2 teaspoons olive oil; 2 medium Yukon Gold potatoes, peeled and cut into quarters; 1 tablespoon unsalted butter; 1/2 medium onion, finely chopped; 2 cups finely grated Parmigiano-Reggiano (4 ounces total); 1 tablespoon kosher salt; 1/2 teaspoon nutmeg, freshly grated; 1 tablespoon olive oil; 2 large heads romaine (about 3 pounds), torn into bite-sized pieces; 16 thin slices prosciutto (about 12 ounces)

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.

Recipe notes

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