Ingredients
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2 ¾ cups coarsely grated montasio or Parmigiano-Reggiano cheese (11 ounces)
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1 ¼ cups coarsely grated Piave or Parmigiano-Reggiano cheese (5 ounces)
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½ pound thinly sliced soppressata
Directions
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Preheat the oven to 350°. In a large bowl, toss the montasio with the Piave. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
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Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up. Using a metal spatula, transfer the frico to a platter to cool completely; they'll crisp as they cool. Repeat with the remaining cheese. Arrange the frico and soppressata on the platter and serve.
Make Ahead
The baked frico can be kept uncovered on a platter at room temperature for up to 6 hours.
Suggested Pairing
Frasca co-owner and wine director Bobby Stuckey says, " Frico is Friuli's greatest bar food, and a classic with a little glass of white wine." He suggests a refreshing Friulian blend of Sauvignon Blanc and Picolit. A more widely available alternative would be a crisp South American Sauvignon Blanc.