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1
Set a dry non-stick pan over medium heat and allow it to come fully to temperature — the pan must be hot before the cheese is added, or the base will not set quickly enough to form a lattice. The pan is ready when a pinch of grated Montasio dropped in begins to sizzle immediately.
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2
Scatter approximately 50 g of finely grated Montasio into the pan in a single, even layer roughly 15 cm in diameter and 3–4 mm deep. Do not compress or disturb it. Cook undisturbed for 3–4 minutes. This step decides the dish: the edges must be fully set and uniformly golden, and no white, unmelted cheese should remain visible at the centre — a pale or uneven centre means the frico will be chewy rather than crisp.
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3
Slide a thin spatula carefully under the wafer and transfer it to a flat plate, or drape it immediately over an inverted bowl or roll it around a wooden spoon handle if a shaped tuile is required. The window for shaping is approximately 30 seconds. The frico is set and ready when it has hardened completely and shatters cleanly under light pressure.