These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
- 1⁄4 lb. montasio or asiago
- 1⁄4 lb. parmigiano-reggiano
Cut montasio into rough pieces, then process in a food processor until finely ground. Cut parmigiano-reggiano into rough pieces and process in a food processor until finely ground. Combine cheeses in a medium bowl.
Heat a large nonstick skillet over medium-high heat. Sprinkle about 1⁄4 cup cheese over bottom of the pan. Cheese will begin to melt, then bubble and brown on the edges. Use a fork to lift edges and loosen frico from the pan. When the surface has dried out slightly, use fork to help flip it onto an overturned glass to cool. Frico may be prepared several hours before serving.