Frico friulano

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Frico friulano

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Ingredients

Adjust Servings:
700 g Potato weighed potatoes with skin on
100 g Montasio cheese cubes of extra-mature or aged Montasio cheese
150 g Montasio cheese Fresh
100 g Montasio mezzano cheese
2 Onion Medium size
2 tablespoons Lard or extra virgin olive oil
as much as needed Coarse salt

Nutritional information

450
Kcal

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Ingredients

Directions

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Frico friulano is a recipe originating precisely in Friuli prepared simply with potatoes and Montasio cheese (By the way, If you have difficulty finding it in your store, you might try buying it on Amazon Italy). A potato omelet with an irresistible taste.

There are different ways of cooking Frico friulano, and the recipe varies according to the places and valleys in the Alpine and pre-Alpine areas of Friuli Venezia Giulia. We offer two that are characterized by different cooking of the potatoes.

Frico friulano should not be made with blanched grated potatoes but cooked and well boiled, various seasonings of cheese should be used, and it should be eaten hot, strictly accompanied by polenta, never cold!

Now on to the recipe, remember to comment if you liked it! Your comments give us motivation to keep this blog going!

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Steps

1
Done

Peel and cut the potatoes into large cubes. Put them in a pot, cover them with cold water, add a handful of coarse salt and bring to a boil. Drain them when they are cooked and mash them coarsely with a fork. Set them aside.

2
Done

Cut all Montasio cheeses into small cubes or grate them coarsely.

3
Done

Finely slice the onion and brown it in a pan at least 24 to 26 cm wide and at least 5 cm high with 2 tablespoons of oil or 2 tablespoons of lard.

4
Done

When the onion has softened, add the potatoes and cheeses. Using 2 ladles, stir everything well every 5 minutes so as to encourage the Montasio cheese to melt and blend with the potatoes. Maintain a medium heat and continue stirring occasionally for at least 15 minutes.

5
Done

Once the cheese has melted, level the surface and let the frico friulano cook over medium heat. As with the frittata, turn it over every 10 minutes using a plate or lid. After about 30 minutes, a darker crust will have formed on both sides. At this point, turn off the heat, transfer the potato frico to a serving platter and serve piping hot accompanied by polenta.

6
Done

Alternatively to boiling, you can brown the potatoes together with the onions and lard (or oil), adding in this case 1 ladle of boiling water and covering the pan. Once the potatoes have softened, mash them with a fork and add the cheeses. Then continue pan-cooking the frico as described in the recipe.

Eatsitaly

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