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Crispy Frico With Soppressata

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  Grated montasio/Parmigiano-reggiano cheese 11 Ounce (2 3/4 Cups)
  Grated piave cheese/Parmigiano-reggiano cheese 5 Ounce (1 3/4 Cups)
  Sliced soppressata 1⁄2 Pound

1. Preheat the oven to 350° In a large bowl, toss the grated cheeses together. 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.
2. Bake the frico for 5 minutes, or until the cheese is slightly melted and golden brown. Let 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.

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