This elegant pasta salad is a work of culinary
art! The easy to make fricco crackers are made from Parmesan
cheese. Created by Chef Michael Chiarello.
Fricco
Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette
- 1 (9-ounce) package BUITONI
Refrigerated Three Cheese Tortellini, prepared according to package
directions
3/4 cup bottled Caesar salad dressing* - divided use
1 (5-ounce) container BUITONI Refrigerated Freshly Shredded Parmesan
Cheese - divided use
1 head Belgian endive, separated into whole leaves
1 small head radicchio, separated into whole leaves, soaked in
cold water for 1 hour
2 cups (about 2 ounces total) lightly packed arugula, tough stems
removed
- Pour 1/2 cup dressing
over prepared pasta in medium bowl. Marinate in refrigerator
for 30 minutes.
- Heat 8-inch nonstick skillet
over medium heat. Sprinkle 1/3 cup cheese into pan, creating
an even, lace-thin layer. Cook for 3 to 4 minutes or until top
surface of cracker is pale gold. Remove skillet from heat and
allow cracker to firm up for 1 minute. Carefully turn cracker
over with spatula. Return to heat and cook for 1 minute or until
cracker is golden on second side. Using spatula, transfer cracker
to paper towel to drain. Wipe skillet clean with paper towel
and repeat 2 times with 1/3 cup cheese each time to make 3 large
crackers.
- Arrange endive, radicchio
and arugula on 6 plates. Drizzle greens with remaining 1/4 cup
dressing. Top with pasta; sprinkle with remaining 3/4 cup cheese.
- Break crackers into smaller
pieces and use as garnish. Serve immediately.
Makes 6 servings.
*Vegetarians can use a
Caesar salad dressing made without anchovy.
Tip: Use a 5-ounce bag
of packaged European blend salad greens in place of the endive,
radicchio and arugula.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 340; Calories from Fat:
190; Total Fat: 21 g; Saturated Fat: 8 g; Cholesterol: 50 mg;
Sodium: 770 mg; Carbohydrates: 22 g Dietary Fiber: 2 g; Sugars:
2 g; Protein: 17 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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