Crispy Frico with Soppressata
- ACTIVE: 25 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 8
In the Italian region of Friuli, fricothe simple, enticingly crisp cheese disksare ubiquitous snacks that allegedly were slipped into hunters' pockets by their wives. Lachlan Mackinnon-Patterson recommends making frico with the classic Italian cheeses montasio and Piave: "If you're a nut like that and can get aged montasio for your frico, it will change your life," he says of the hard-to-find, exquisitely nutty cheese. Parmigiano-Reggiano is a fine substitute.
- 2 3/4 cups coarsely grated montasio or Parmigiano-Reggiano cheese (11 ounces)
- 1 1/4 cups coarsely grated Piave or Parmigiano-Reggiano cheese (5 ounces)
- 1/2 pound thinly sliced soppressata
- Preheat the oven to 350°. In a large bowl, toss the montasio with the Piave. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
- Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up. Using a metal spatula, transfer the frico to a platter to cool completely; they'll crisp as they cool. Repeat with the remaining cheese. Arrange the frico and soppressata on the platter and serve.
Frasca co-owner and wine director Bobby Stuckey says, "Frico is Friuli's greatest bar food, and a classic with a little glass of white wine." He suggests a refreshing Friulian blend of Sauvignon Blanc and Picolit. A more widely available alternative would be a crisp South American Sauvignon Blanc.
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Congratulations to Mei Lin, winner of Top Chef Season 12.