Frico is a specialty of Friuli Venezia Giulia: It's grated Montasio cheese (similar to Parmigiano but sharper and more crumbly) heated with other ingredients until it melts together and becomes crusty. In frico with onions Montasio works wonders with onions. To serve 4:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 12 ounces (300 g) fresh or moderately aged Montasio cheese, thinly sliced
- An onion, thinly sliced
- 1/4 cup unsalted butter
Sauté the onion in the butter until it begins to brown in a skillet, then add the cheese and cook over a low flame, giving the pan an occasional shake so the cheese gets to the bottom of the onion mixture; once the bottom of the mixture has begun to brown carefully slide it out onto a plate using a spatula (you don't want to break the frico), then invert the frico back into the pan so you end up with the browned side up (as you would if you were flipping a frittata). Continue cooking the frico for a few minutes more, until the underside is also brown, and it's done. The total cooking time of the cheese will be about 12-15 minutes. Serve it with polenta on the side.
If you cannot find Montasio, use fairly young Grana Padano cheese.
Yield: 4 servings Frico with onions.