Frico is a Friulian recipe served as a second course or single dish, made with cheese and originally from the mountains of Carnia. It is mainly a dish consisting of potatoes (diced or grated), onions and melted Montasio cheese, cooked together in a pan to create a single amalgam; once all the ingredients have been seasoned and cooked slowly, the frico is transferred to a non-stick pan and turned on both sides until it reaches a nice external browning.
500 g of Montasio of different ages
500 g of red potatoes
1 tablespoon of extra virgin olive oil
The preparation of the frico is quite simple. First wash and peel the potatoes, dry them and grate them with a grater with large holes. Grate the cheese with it. Heat the oil in a large pan and add the potatoes. Stir and cook over low heat for 10-15 minutes, until soft. At that point add the cheese, salt and pepper and mix very well so that the ingredients blend evenly.
Continue cooking over medium-low heat and stir occasionally. When the cheese has melted completely, raise the heat a little and cook like an omelette, until a nice golden crust forms on the bottom.
At this point, turn the frico, with the help of a plate or a lid, and cook the second side as well until the same crust is formed. Transfer the frico to a plate and serve immediately, hot and cut into slices.
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