Crispy Frico with Soppressata
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.
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
The baked frico can be kept uncovered on a platter at room temperature for up to 6 hours.
Suggested Pairing
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.