Instructions: For the asiago frico: Grate the cheese on the fine holes of a box grater to yield 3 1/2 cups. In a medium bowl, toss cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese mixture into the pan to form a circle about 4 inches in diameter. Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over, and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute.

Transfer the frico from the pan to a paper towel, and hold it in the palm of your hand. Press an offset spatula down the middle to form a taco shape. Transfer to paper towels to cool. Repeat with remaining cheese. Store at room temperature in an airtight container for 2 to 3 days. (Makes 2 dozen 4-inch fricos)

NOTE: Can also be made with cheddar, Gruyere or Parmesan cheese.

For the tacos: In a small bowl, whisk together lemon juice, shallot, and mustard. Whisk in olive oil. Add salt and pepper to taste. Gently toss mache with the vinaigrette. Carefully place mache into the frico tacos and serve. Assemble as close to serving time as possible.

This recipe yields 2 dozen.

Comments: Frico means "little trifle" in Italian. Fricos are delicate, lacy melted-cheese wafers that originated in Friuli, a small Italian region that borders Austria and Slovenia. Traditionally made with Montasio cheese, these crisps can be molded into a wide range of shapes, then filled with greens such as mache or arugula. The wafers are molded while still warm. To create a taco-shell shape, the wafers can be draped over rolling pins or small bowls, or turned upward in the palm of your hand.

Shaped this way, they make unusual and attractive hors doeuvres. Parmesan, Gruyere, cheddar, and Asiago are acceptable substitutes for Montasio cheese, but keep in mind that the level of heat and cooking time will vary, depending on the type you use. Grate the cheese at the last minute, as grating it too soon will result in a loss of moisture; dry cheese wont melt or spread properly and will make the molding process difficult. Kept in an airtight container, these delicate cheese hors doeuvres will keep for two to three days.

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