Ingredients
2 3/4 c. coarsely grated montasio or Parmigiano-Reggiano cheese (11 ounces)
1 1/4 c. coarsely grated Piave or Parmigiano-Reggiano cheese (5 ounces)
1/2 lb. thinly sliced soppressata
Preparation
Step 1Preheat 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.Step 2Bake 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.Step 3Make Ahead: The baked frico can be kept uncovered on a platter at room temperature for up to 6 hours.Step 4Wine 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.
