Frico is a very tasty second course, typical of Friulian cuisine, particularly Carnia.
It is a pie made with blanched grated potatoes and Montasio cheese of various ages; first cooked together in a frying pan where they will form a soft, doughy and stringy mixture ; then transferred to a frying pan to form the typical golden and browned outer crust to lick your lips!
A goodness that has poor and peasant origins, now recognized as an agri-food and traditional product of Friuli. which is enjoyed hot accompanied by Polenta!
- ½ pound Montasio cheese, grated (Alternatively, you can use any aged or semi-seasoned cheese)
- 1 medium potato (½ pound), peeled & grated
- 1 small onion, sliced
- 2 tablespoons extra virgin olive oil
- Salt & freshly-ground black pepper, to taste
Pour the olive oil into the skillet, set over medium heat, and scatter in the sliced onion.
Cook for a minute, then scatter the potato in the pan.
Toss and tumble the potatoes with the onion, and season with the salt and grinds of black pepper.
Cook for about 5-10 minutes, tossing frequently, until the potatoes are lightly crisped and golden.
Add the Montasio cheese.
Combine with the potatoes and onion, until the cheese is well distributed.
With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.
Lower the heat and let the frico cook, undisturbed, as the cheese melts and crisps, until the bottom is very 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 skillet, top side down.
Cook until the second side is crisp and brown, about 5 minutes more.
Slide the frico onto a plate, slice into 6 wedges, and serve immediately.
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