Crispy Frico with Soppressata

• Recipe by Lachlan Mackinnon- Patterson

In the Italian region of Friuli, frico—the simple, enticingly crisp cheese disks—are 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.

Ingredients

1. 2 3/4 cups coarsely grated montasio or Parmigiano-Reggiano cheese (11 ounces)
2. 1 1/4 cups coarsely grated Piave or Parmigiano-Reggiano cheese (5 ounces)
3. 1/2 pound thinly sliced soppressata

Directions

1. 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.
2. 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.

Make Ahead

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