• 400g floury potatoes – grated
• 200g Montasio cheese – diced
• 1 onion – peeled and finely sliced
• 2 tbsp extra virgin olive oil
• Salt and freshly-ground black pepper, to taste

Pour the olive oil into a non-stick frying pan. Set over medium heat and scatter in the sliced onion. Cook for a minute, then add the potato to the pan. Toss and tumble the potatoes with the onion, and season. Cook for about 5 to 10 minutes, tossing frequently, until the potatoes are lightly crisped and golden.

Add the Montasio. Combine with the potatoes and onion, until the cheese is well distributed. With the spatula, clean the sides of the pan and smooth the potato mixture into a neat pancake-like disk, filling the bottom of the pan.

Lower the heat and let the frico cook, undisturbed, as the cheese melts and crisps, until the bottom is golden brown and nicely crusted (about 5 minutes). 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 pan, top side down. Cook until the second side is crisp and brown (5 further minutes).

Slide the frico onto a plate, slice into wedges, and serve immediately.

Try it with: Lis Neris Pinot Grigio, of course. But forget about thin and flavourless wines, Pinot Grigio in the hands of the team at Lis Neris is fresh and floral, with texture from time on lees, floral aromas and richer quince-like and stone-fruit notes. Start with their classic Pinot Grigio, and then move onto the more richer, more hedonistic, single-vineyard Gris.