- 1/2 pound soppressata or other spiced salami, very thinly sliced
- 1 pound aged Gouda or Asiago cheese, coarsely shredded
- Optional seasonings: sesame seeds, finely chopped toasted pistachios, fennel pollen and Aleppo pepper flakes
How to make this recipe
- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment or wax paper. Cut 4 more sheets of parchment to fit the baking sheets. Arrange half of the soppressata slices in a single layer on the 2 baking sheets. Cover with another sheet of parchment and the remaining half of the soppressata slices, then a final layer of parchment. Bake the soppressata for 20 minutes, or until the slices are sizzling and most of the fat has been rendered. Transfer the soppressata slices to paper towels and blot the tops, then transfer them to a plate to cool and crisp up.
- Sprinkle 6 tablespoon-size mounds of the cheese in a large nonstick skillet. Top each mound with a pinch of the seasonings, if using. Cook the frico chips over moderately high heat until the cheese is lacy and slightly set. Using a thin, flexible metal spatula, loosen and flip each frico and cook for 1 minute longer, or until crisp and golden. Transfer the frico chips to paper towels to drain, then transfer to a plate to cool and crisp up. Wipe out the skillet and repeat with the remaining cheese and seasonings. Serve the frico and soppressata chips in a large bowl.
The frico and soppressata chips can be stored in an airtight container for 1 day.
A crisp nonvintage sparkling wine from Australia or Italy would counterbalance the saltiness and seasonings of the cheese and sausage.