Frico with Apples and Montasio Cheese

Preparation

1. Step 1

   Peel and core the apples, and slice into wedges about 1/2 inch thick. Pour the olive oil in the skillet, and set over medium heat. Scatter the apple wedges in the pan, and toss to coat with oil. Cook and caramelize the apples for about 8 minutes, tossing frequently, until tinged with brown and softened but not mushy. Spill the caramelized apples onto a plate.

   Step 2

   Sprinkle half of the shredded Montasio in an even layer over the bottom of the skillet. Return the apples to the pan, spread them evenly on top of the cheese, then sprinkle the remainder of the shredded cheese over the apples.

   Step 3

   Lower the heat, and let the frico cook undisturbed until the bottom is very brown and crisped, about 10 minutes. If the cheese releases a lot of fat in the pan, blot it up with paper towels. Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 7 minutes more.

   Step 4

   Slide (or invert) the frico onto the plate, blot up oil, and slice into six wedges. Serve hot.

2. The Frico Way

   Step 5

   Frico served with a slab of grilled polenta while everyone is seated around a fogoler with a crackling fire—this is Friuli. The fogoler is a four-sided open hearth with a central hood, from which the polenta cauldron hangs. As inmost of the world today, these romantic traditions are disappearing, but if you travel to Friuli and wander off to a small-town restaurant or trattoria on a cold winter’s day, chances are that you will find a fogoler with the fire raging and something perking on it.