Ingredients Jump to Instructions ↓

  1. 2 3/4 cup(s) coarsely grated montasio or Parmigiano-Reggiano cheese (11 ounces) 1 1/4 cup(s) coarsely grated Piave or Parmigiano-Reggiano cheese (5 ounces) 1/20 pound(s) thinly sliced soppressata

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. 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. Make Ahead: The baked frico can be kept uncovered on a platter at room temperature for up to 6 hours. Wine Recommendation: 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 the 2004 La Roncaia Eclisse, a refreshing Friulian blend of Sauvignon Blanc and Picolit. A more widely available alternative would be a crisp South American Sauvignon Blanc, like the 2006 Santa Rita Reserva.


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