From America's Test Kitchen Season 4: Favorite Italian Classics
As an accompaniment to cocktails or eaten just as a snack, frico is a simple, crisp wafer of flavorful cheese, usually Montasio, that has been melted and browned. We wanted to find the secret behind great frico, and then determine the best substitute for Montasio cheese, which can be difficult to find.
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.
Makes 8 large wafers
Serve frico with drinks and a bowl of marinated olives or marinated sun-dried tomatoes.