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1
Peel and core the apples, and slice into wedges about 1/2 inch thick.
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2
Pour the olive oil in the skillet, and set over medium heat.
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3
Scatter the apple wedges in the pan, and toss to coat with oil.
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4
Cook and caramelize the apples for about 8 minutes, tossing frequently, until tinged with brown and softened but not mushy.
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5
Spill the caramelized apples onto a plate.
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6
Sprinkle half of the shredded Montasio in an even layer over the bottom of the skillet.
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7
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.
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8
Lower the heat, and let the frico cook undisturbed until the bottom is very brown and crisped, about 10 minutes.
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9
If the cheese releases a lot of fat in the pan, blot it up with paper towels.
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10
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.
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11
Cook until the second side is crisp and brown, about 7 minutes more.
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12
Slide (or invert) the frico onto the plate, blot up oil, and slice into six wedges.
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13
Serve hot.
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14
Frico served with a slab of grilled polenta while everyone is seated around a fogoler with a crackling firethis is Friuli.
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15
The fogoler is a four-sided open hearth with a central hood, from which the polenta cauldron hangs.
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16
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 winters day, chances are that you will find a fogoler with the fire raging and something perking on it.
