It's cheese. And it's fried. How can you go wrong?
Montasio Cheese Crisps
Credit: Christopher Hirsheimer
MAKES 10 CRISPS
Lidia Bastianich, who owns New York's Felidia and operates a restaurant, called Frico, with her son, grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy). Frico may be stuffed with a variety of fillings. When making this simple version, we added a little flour to help the frico to hold its shape.
1/2 lb. (about 2 cups)
grated montasio (or asiago) cheese
1 tbsp. flour
Extra-virgin olive oil
1. Combine cheese with flour in a medium bowl. Mix thoroughly.
2. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese onto heated skillet for each 2''–3'' round. Allow cheese to melt and edges to turn golden brown. Cook, without touching, for about 3 minutes, then turn with a spatula (when ready, frico should come away easily from pan) and continue cooking for 2 minutes.
3. Drain on paper towels. Repeat with remaining cheese. Serve at room temperature.
Ratings & Reviews (2)
I take these off the heat, carefully (with a hotpad) place them over the bottom of a water glass. I form them into a shell and serve a very light salad of greens in them. BIG compliments each time. They must be made that day as they do not keep overnight, lose their crispiness.
Montasio Cheese Crisps
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