Frico

From America's Test Kitchen Season 4: Favorite Italian Classics

Why this recipe works:

Cheese simply grated into a hot pan could turn into a sticky mess, but we found that using a nonstick skillet allowed us to cook the frico without adding butter or oil. We discovered that it was easy to turn the frico to the other side once the first side was browned if we first took the… read more

Cheese simply grated into a hot pan could turn into a sticky mess, but we found that using a nonstick skillet allowed us to cook the frico without adding butter or oil. We discovered that it was easy to turn the frico to the other side once the first side was browned if we first took the skillet off the heat; the slightly cooled cheese didn’t stretch or tear when we flipped it. Turning the heat down to cook the second side gave the best results; a pan that was too hot turns the cheese bitter. Many recipes suggest Parmesan as a substitute for Montasio, but we found Asiago cheese to be a better stand-in—though the real thing is even better.

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Makes 8 large wafers

Serve frico with drinks and a bowl of marinated olives or marinated sun-dried tomatoes.

Ingredients

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