It is practically a cheese pie with potatoes and onions, sometimes speck ham is also added and it’s a typical regional recipe from Friuli Venezia Giulia, a region in north-east Italy, whose capital is Trieste.
The consistency of Frico is soft, warm and stringy inside. There are two versions of Frico: a soft and a crunchy one. The first one is made with sliced potatoes, cheese cut into cheese and looks more like a thick frittata, while the second one is very thin and crumbly and is prepared with grated potatoes and grated cheese.
Main ingredient is cheese, traditionally Montasio, a typical cheese of the Friuli Venezia Giulia region.
Although Montasio is the typical cheese used for Frico, other cheeses as Asiago cheese or a mix of different ones might be used, even Parmigiano fits very good.
Serves 4, Preparation time 10 mins, Cooking time 30-35 mins
- 250 g of yellow potato
- 30 g unsalted butter
- 200 g cheese both fresh and aged, meltable
- 2 white onions, chopped
- Salt and pepper, to taste
Dice or grate cheese.
Peel and cut potatoes into very thin slices or grate them.
Melt the butter in a non-stick pan and gently stew the onion.
Add potatoes to the onions: cook over medium heat for about 25 mins, stirring regularly.
Add salt and pepper to taste before adding cheese cut into small cubes and stir until it melts completely and crush a bit with a spatula to keep them together.
Now lower the heat and complete the cooking until a crust has formed on the bottom.
Flip over Frico as if it were a frittata, keep cooking it until the same crust has been formed on the other side.
Serve it hot. In Friuli it is usually served along with Polenta.