Lydias Italys Montasio Cheese Crisp Frico Di Montasio Recipes

LYDIA'S ITALY'S MONTASIO CHEESE CRISP FRICO DI MONTASIO

Steps:

• Preheat the oven to 250 F. Place a 4- to 5-inch non-stick skillet over medium low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the pan. Scatter one fourth of the cheese in an even layer over the bottom of the skillet. Let the cheese cook without disturbing it or moving the pan until the fat which separates from the cheese begins to bubble around the edges, about 3 minutes. At this point shake the skillet gently to free the cheese crisp from the bottom of the pan. If it sticks, let it cook a minute or two more, then try again. If at that time, the crisp is still sticking in places, carefully work a heatproof rubber spatula under the crisp to free it. In about 6 to 7 minutes total cooking time the underside of the crisp should be an even golden brown and the crisp should slide very easily in the pan. Slide the crisp onto a small plate then invert the crisp back into the skillet. Cook the other side as you did the first. Slide the crisp out onto a baking sheet and keep it warm in the oven while cooking the remaining fricos. Pat the fricos with paper towels before serving. To cook the fricos on a griddle: Heat a cast-iron or other heavy, stick-resistant griddle over medium-low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the surface of the griddle. Using one-fourth of the cheese for each, form as many circles about 4 inches in diameter as will fit on the griddle without touching. Cook as described above, simply flipping the crisps with a metal spatula when the underside is golden. Fricos cooked on a griddle will require about 10 minutes total cooking time.

FRICO WITH APPLES AND MONTASIO CHEESE

Steps:

• Peel and core the apples, and slice into wedges about 1/2 inch thick. Pour the olive oil in the skillet, and set over medium heat. Scatter the apple wedges in the pan, and toss to coat with oil. Cook and caramelize the apples for about 8 minutes, tossing frequently, until tinged with brown and softened but not mushy. Spill the caramelized apples onto a plate.
• Sprinkle half of the shredded Montasio in an even layer over the bottom of the skillet. Return the apples to the pan, spread them evenly on top of the cheese, then sprinkle the remainder of the shredded cheese over the apples.
• Lower the heat, and let the frico cook undisturbed until the bottom is very brown and crisped, about 10 minutes. If the cheese releases a lot of fat in the pan, blot it up with paper towels. Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 7 minutes more.
• Slide (or invert) the frico onto the plate, blot up oil, and slice into six wedges. Serve hot.
• Frico served with a slab of grilled polenta while everyone is seated around a fogoler with a crackling fire-this is Friuli. The fogoler is a four-sided open hearth with a central hood, from which the polenta cauldron hangs. As inmost of the world today, these romantic traditions are disappearing, but if you travel to Friuli and wander off to a small-town restaurant or trattoria on a cold winter's day, chances are that you will find a fogoler with the fire raging and something perking on it.