Makes 8 crisps
These fricos are perfect small bites for a romantic dinner for two and pair well with Prosecco or a cocktail and a handful of lightly dressed greens. For a first course for a dinner party, you can also make just 4 larger fricos, drape over a rolling pin to make a “taco” shape and fill with the greens once they’ve cooled. (Larger fricos will require a slightly longer cooking time.)
- 6 ounces Montasio cheese, rind removed (or about 4 ounces trimmed), coarsely shredded (about 1 ½ cups)
Line a baking sheet with paper towels. Place a large nonstick skillet over medium low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the pan.
Scatter about 3 tablespoons of the cheese in an even layer over the bottom of the skillet in a 2- to 3- inch circle (you want a thin layer, sprinkled in an even thickness). Make several more circles, leaving enough space in between to flip them later.
Let the cheese cook without disturbing it or moving the pan until the fat, which separates from the cheese, begins to bubble around the edges, 1 to 2 minutes. Shake the skillet gently to free the cheese crisp from the bottom of the pan. If it sticks, let it cook a minute or two more, then try again. Flip the crisps with a spatula when they are golden brown. Cook the second side in the same manner, 1 to 2 minutes more.
Transfer to the paper-towel-lined baking sheet and repeat with the remaining cheese.