Montasio is the cheese of choice. If you can't find it, try Parmesan that has been freshly grated. If it's not fresh, it probably won't work.
Preheat oven 350
The Italians call them "fricos."* Grate some montasio, drop a couple tbs of cheese per frico on a non stick baking sheet. Keep the cheese 3 or 4 inches apart and bake until golden (5 or 6 minutes). If you want them larger, use more cheese.
When they first come out of the oven you can actually shape them (like a taco or over a small can to make a cup).
Don't be afraid to mix in some seasonings with the cheese to achieve different tastes.
Also, after baking, the Italians top them with just about anything to create a great starter.
When I was in Italy, I saw a lady add about a cup or cup and a half of this grated cheese to a non stick fry pan. (I think she may have used a drop or two of olive oil in the pan.) When the cheese melted and flattened out, she topped it with some apples that she had softened in a pan earlier.
Then, she topped the cooked apples with another cup of the grated cheese.
Once that cheese started to melt and the bottom cheese began to brown and firm a little, she carefully flipped it over to brown the other side of the cheese topped apples.
After removing it from the pan and letting it cool a minute or two, she cut it into delicious wedges.
Give it a try. You'll love it.
Enjoy!
*You may have to blot some of the moisture from these with a paper towel after they cook.
Preheat oven 350
The Italians call them "fricos."* Grate some montasio, drop a couple tbs of cheese per frico on a non stick baking sheet. Keep the cheese 3 or 4 inches apart and bake until golden (5 or 6 minutes). If you want them larger, use more cheese.
When they first come out of the oven you can actually shape them (like a taco or over a small can to make a cup).
Don't be afraid to mix in some seasonings with the cheese to achieve different tastes.
Also, after baking, the Italians top them with just about anything to create a great starter.
When I was in Italy, I saw a lady add about a cup or cup and a half of this grated cheese to a non stick fry pan. (I think she may have used a drop or two of olive oil in the pan.) When the cheese melted and flattened out, she topped it with some apples that she had softened in a pan earlier.
Then, she topped the cooked apples with another cup of the grated cheese.
Once that cheese started to melt and the bottom cheese began to brown and firm a little, she carefully flipped it over to brown the other side of the cheese topped apples.
After removing it from the pan and letting it cool a minute or two, she cut it into delicious wedges.
Give it a try. You'll love it.
Enjoy!
*You may have to blot some of the moisture from these with a paper towel after they cook.
