A typical preparation of Carnia where in the past it was a substantial meal for lumberjacks and shepherds
The frico it is a dish of the Friulian country tradition, made of potatoes, onions and a lot of cheese. It originates from Carnia, a region of Friuli Venezia Giulia, where cows are raised to produce the cheese that is used for this preparation, the Montasio, and which binds together all the ingredients of this sort of well-roasted pie.
The crust: the essential x factor
One of the characteristics of the frico is his crispy crust, which contains the soft soul of the cheese. Getting it is simple: once all the ingredients are cooked in a pan, pour a spoonful of oil and then the mixture into a non-stick pan. Let it cook for a few minutes over high heat and on the surface the golden crust will form which will give the final touch to your frico.
The secret to a compact frico
Frico can be served as a single dish or become the basis of a finger food. In this case it is good that its texture is as homogeneous and compact as possible. To achieve this, it is essential chop all the ingredients, so that they mix well and have a regular shape. Then pass both the potatoes and the cheese in the big hole grater. This is possible if you use a well-aged cheese. Otherwise you will have to cut it with a knife and cut it into small pieces.
The recipe for frico
500 g potatoes
500 g Montasio cheese
2 red or golden onions
extra virgin olive oil
parsley or basil for garnish
First peel and peel the onions. Then cut them into thin slices. Also peel the potatoes and remove the cheese crust. Grate the potatoes one by one in the large hole grater and then do the same with the cheese. Pour two tablespoons of extra virgin olive oil into a pan and sauté the onions for a few minutes. When they are golden brown, add the potatoes, the cheese, season with salt and mix well. Cook for 15 minutes and then turn off. Put a spoonful of oil in a non-stick pan, pour the potato and cheese mixture into it, level with a spatula and then cook over high heat for a few minutes on both sides, so that the crust forms. Serve your hot frico, decorated with a few leaves of basil or parsley, according to your tastes.