- 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.
The baked frico can be kept uncovered on a platter at room temperature for up to 6 hours.
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.