Frico Friulano
This traditional Friulano recipe is based on the three key ingredients of potatoes, onions and cheese, aimed to be a substantial meal for woodcutters and shepherds. It uses the local cheese Montasio, but if you can’t find this, a mature cow’s milk or vegan alternative would work well. It is true comfort food for a cold day.
It can be served as the main feature alongside a green salad perhaps, or you can cut into smaller pieces for an aperitif.
INGREDIENTS
450g potatoes
450g Montasio cheese
2 golden onions
Flaked sea salt
3 tbsp Extra Virgin Olive Oil, we use Ro’zo from Frantoio Parovel which works perfectly to create a crust around the salty cheese and fluffy potato.
METHOD
Begin by peeling and finely slicing the onions, set aside. Then peel and grate the potatoes with the large hole setting. Remove the rind from the cheese and then coarsely grate.
Soften the onions in a heavy bottomed frying pan in 2 tablespoons of extra virgin olive oil. When they are translucent and just beginning to take on a hint of colour, add the potatoes and the cheese and a good pinch of salt and combine well. Cook on the stove top for 15 minutes and then turn off.
Then you transfer everything to a non-stick pan. Begin with a tablespoon of extra virgin olive oil. When hot, add in the potato mixture and press down into the pan with a spatula then cook over a high flame for a few minutes on either side to form the crust.
Serve when piping hot to get the best flavour and texture.