Frico looks like old lace, but it is made of cheese, and it is wonderfully uncomplicated to do. The only component of the batter is grated cheese. No fat is required because the cheese, as it melts, supplies its own. You do need a little bit of polenta flour to keep the wafer from sticking to the pan.
The cheese that works best is Montasio from Friuli. It is a golden, firm cheese, vaguely resembling a fine Cheddar in taste. Should you be unable to find Montasio, use Parmigiano-Reggiano instead.
Serve frico with drinks if you are having a cocktail party, or as an appetite teaser when guests arrive, before they sit down for dinner or begin to help themselves from the buffet table.
© 1997 Marcella Hazan estate. All rights reserved.