|1 pound (500 g) aged
Montasio, Asiago, or Parmigiano-Reggiano
|1 to 2 teaspoons extra-virgin olive oil
or melted butter
|1. Grate the cheese
and set aside.
|2. Brush a thin film of olive oil or butter
over the bottom of a large nonstick skillet. Set the skillet over
|3. For each wafer, sprinkle
1 ½ to 2 tablespoons of grated cheese into the skillet to form a 2-
to 3-inch round. The skillet will hold about 4 or 5 wafers per batch.
Cook until the cheese melts completely and the turn crisp and golden,
3 to 4 minutes. While each round of cheese cooks, press down on it
occasionally with a spatula to make sure it remains flat. The cheese
will bubble and spread before turning crunchy. Gently turn each round
over with a spatula and continue cooking for another minute, or until
|4. Remove the wafers from the skillet,
set them on a paper towel, and blot lightly with another towel to
remove excess oil. For fancier-looking wafers, shape warm-from-the-oven
frico over an inverted glass or measuring cup or drape over the handle
of a wooden spoon, then blot with a paper towel to remove excess oil.
Allow to cool to room temperature before serving.