Frico with Potatoes, or Frico con le Patate: Frico is a cheese fritter made by heating grated Montasio cheese in a skillet until it crisps with other ingredients, in this case potatoes. I had it in a little place up a hill on the way from Cividale to Udine; they had Refosco (a red wine) by the jug, and the combination worked quite well, with some polenta on the side. To serve 4:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 10 ounces (250 g) fresh or moderately aged Montasio cheese, thinly sliced
- A scant pound (400 g) potatoes, peeled and cut in matchsticks.
- 1/4 cup unsalted butter or olive oil
Heat the fat in a skillet and sauté the potatoes for a few minutes, or until they begin to soften and brown, then add the cheese and continue cooking, shaking the pan every now and then so the cheese gets to the bottom of the potato 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; it should have a crunchy skin and a soft inside. The total cooking time of the cheese will be about 12-15 minutes. Serve it with polenta on the side.
Note: If you cannot find Montasio, use young Grana Padano cheese.
Yield: 4 servings frico with potatoes.