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A web-exclusive recipe from Italian Cooking and Living

To make this crisp cheese pancake, you will need Montasio (a nutty cows' milk cheese), preferably aged between 16 and 18 months. Asiago makes a fine substitute.

  • 1 pound Montasio, grated
  • Heat a non-stick skillet over a flame tamer. When it is hot, sprinkle in one quarter of the grated Montasio; let it melt slowly. Helping yourself with a fork, press down on the frico; turn it to cook the other side, letting the fat drip away. Turn it 3 or 4 more times. The frico should cook for a total of 10 minutes. Be careful not to let the frico take on a reddish color.

    While the frico is still warm, drape it over an upside-down cup to give it its characteristic rounded shape. Cool; it should become crispy. Continue with the remaining cheese, making a total of 4 fricos. Serves 4

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    The Magazine of La Cucina Italiana