The Frico from Lidia’s: A Filled Montaio Cheese Crisp
Chef’s note: A frico can be filled with just about anything. Some of my favorite fillings are sausage and roasted tomato or mushrooms and rosemary. We always include a little cooked potato and leeks in all flavors of frico.
Filling of your choice, fully cooked
1 pound Montasio cheese, rind removed (about 3/4 pound trimmed) and coarsely shredded (about 5 loosely packed cups)
Tender young salad greens, washed and dried (optional), dressed
Prepare the filling of your choice. It should be fully cooked. Preheat the oven to 250 degrees.
Place a 4- to 5-inch nonstick skillet over medium-low heat and heat until a shred of the cheese begins to sizzle two to three seconds after it hits the pan. Scatter 1/8th (about a generous 1/2 cup) of the cheese in an even layer over the bottom of the skillet. Arrange the filling of choice over the cheese and press it very gently into an even layer. Sprinkle another generous 1/2 cup of the cheese over the filling in an even layer. Cook until golden brown and crisp on the first side.
Note: When the frico is ready to be turned or flipped, it will let go of the pan and move about freely when shaken. With care, flip with a smooth motion of the wrist, or with a spatula, and cook on the second side. Filled fricos require a little extra care when removing them from the pan and turning them. Slide the crisp out onto a baking sheet and keep it warm in the oven while cooking any remaining fricos.
Pat the frico dry with paper towels, cut in half, top with dressed greens if you like, and serve.