Frico*

• 8 Ounces Grated Montasio Cheese
• 1 Medium Potato, Peeled & Boiled Until Tender
• 1/3 Cup Chopped Pancetta, Cooked Until Crispy
• 2 Green Onions (Scallions), Chopped, Retaining Some To Be Used As A Garnish
• Cracked Black Pepper

1. Slice the potato thinly and set aside.
2. Scatter half the cheese over the bottom of a 8 to 9 inch frying pan, then cover the cheese with the potatoe slices.
3.  Scatter the pancetta and onions over the potatoes and sprinkle with cracked black pepper.
4. Cover the potatoes with the remaining cheese and turn the burner on to medium heat.
5. Cook the frico until the bottom is a deep golden brown, about 5 to 7 minutes.
6. Place a large dinner plate over the frying pan and carefully flip the frico over onto the plate.
7. Slide the frico back into the frying pan and cook this side until golden brown like the first.
8. Turn the frico out onto a cutting board and use a pizza cutter or sharp knife to cut into wedges.
9.  Place the wedges onto a platter, and scatter the remaining green onions on top.
10. Sprinkle the top with a little additional cracked black pepper, then serve immediately.

Recipe adapted from Giallo Zafferano