It's cheese. And it's fried. How can you go wrong?
Montasio Cheese Crisps
Lidia Bastianich, who owns New York's Felidia and operates a restaurant called Frico with her son, grew up eating frico, the 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 it hold its shape.
Credit: Christopher Hirsheimer
INGREDIENTS
½ lb. (about 2 cups) montasio (or asiago) cheese1 tbsp. flour
Extra-virgin olive oil
Instructions
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 (5)
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.
Done without flour, these make a great way for low-carb eaters to indulge in dips and spreads that normally require crackers. I have been buying something similar from the store and paying a huge price. Glad to be able to do them on my own.
These are a perfect (and tasty) solution for those of us who eat low carb and cannot have crackers. Depending on the cheese and accompanying herbs used, they go well with all sorts of dips and spreads.
We make these all the time for our catering business and get rave reviews. They're great to use for wine tastings and can be made with many different cheeses.
Montasio Cheese Crisps
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