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.

　　

Ingredients

Makes 8 servings

　　

For pickled shallots

3 medium shallots, finely chopped

　　3/4 cup sherry vinegar

　　

For cilantro vinaigrette

1 tablespoon sherry vinegar

　　1 medium shallot, finely chopped

　　2 teaspoons fresh cilantro, roughly chopped

　　1 teaspoon kosher salt

　　3 tablespoons grapeseed oil

　　

For pesto-pickled shallot vinaigrette

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

　　

For frico caldo

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

　　

To serve

2 large heads romaine (about 3 pounds), torn into bite-sized pieces

　　16 thin slices prosciutto (about 12 ounces)

　　

Make pickled shallots

Step 1

In small container, combine shallots and vinegar. Cover and refrigerate at least 8 hours or overnight.

　　

Make cilantro vinaigrette

Step 2

In small bowl, whisk together vinegar, shallot, cilantro, and salt. Slowly whisk in oil. Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours).

　　

Make pesto-pickled shallot vinaigrette

Step 3

In fine-mesh sieve, drain pickled shallots, discarding liquid. Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil, then olive oil. Set aside.

　　

Make frico caldo

Step 4

In heavy 4-quart pot, combine potatoes with enough cold salted water to cover by 2 inches. Cover, set over high heat, and bring to boil, then reduce heat to moderate and simmer until tender, about 15 to 20 minutes. Drain.

　　

Step 5

In heavy small skillet over moderate heat, melt butter. Add onions and sauté until soft, about 4 minutes. Transfer to large bowl. Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion. Add cheese, salt, and nutmeg and stir until just combined.

　　

Step 6

In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking. Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula. Cook, without moving, until underside is browned, about 8 minutes. Invert large plate over skillet and flip frico onto plate. Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more. Slide onto large plate and cut into 8 wedges.

　　

Assemble and serve

Step 7

In large bowl, toss romaine with pesto vinaigrette. Arrange 1 wedge frico on each of 8 medium plates. Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette. Arrange 1 cup romaine alongside each wedge. Serve immediately.