Authentic Crispy Frico with Ripe Pear

Servings: 8 servings. In a medium bowl, toss the Parmigiano-Reggiano cheese with 2 tablespoons of the flour. Heat a 10-inch nonstick skillet over moderate heat and lightly dust with flour. Sprinkle 1 tablespoon of the cheese into a 4-inch round in the skillet. Repeat to make 2 more rounds. Cook until the rounds are set and lightly browned around the edges, about 30 seconds. Turn the frico and cook for about 10 seconds longer, then carefully transfer to a plate to cool. Repeat to cook the remaining frico in a single layer, lightly dusting the pan with more flour as necessary. Cut the pear into thin slices. Fan the slices on the frico and top with a few drops of balsamic vinegar. Arrange on a platter and serve at once. Notes: The frico can be kept in an airtight container for up to 1 day. Frico cu las cartufulas (frico with potatoes in Friulan dialect) MONTASIO cheese (typical from Friuli) medium aged (6-8 months) potatoes rosemary (optional) butter Use the two ingredients in equal parts (cheese and potatoes). Put butter to melt in frying pan. Dice the potatoes and fry in melted butter (the original should be lard) without making them become crunchy, and mash them slightly. When a golden crust appears on the sides, add the diced cheese. Once it melts stir. Let fry on moderate heat, turning around very carefully. When both sides are well golden-red and start to get crunchy, serve hot. Accompany with a robust red wine (Barbera, o Merlo from Friuli), and with (compulsory) polenta (which you will prepare in advace, put to cool on a wooden table, and cut in slices). Frico with mushrooms 2 parts champignon mushrooms 1 part potatoes 2 parts MONTASIO cheese butter slice mushrooms, dice potatoes and cheese Put butter to melt in frying pan. When melted add potatoes and mushrooms, mash lightly the potatoes, and make sure they don't become crunchy. Add cheese, and when melted, stir. Turn around carefully, and when golden-red crunchy crust appears on both sides, serve.