Frico is a kind of potato rosti, as grated potatoes together with grated cheese and onions make up this dish. It is a unique dish usually served with polenta and is typical of the region of Friuli Venezia Giulia, also known as Friuli, in north-eastern Italy.
Frico is a humble and simple dish, in fact it is part of cucina povera, however delicious and still served in typical trattorias and restaurants in the Friuli area.
The cheese used is traditionally a semi-hard Alpine cheese called Montasio, but since it is not always easy to find in the rest of Italy as well as outside the Italian borders, it can be replaced with Fontina or Asiago or any other meltable cheese otherwise also a mix of different ones might be used since this recipe was originally born as a way of recycling cheese rinds.
Serves 4, Preparation time 10 mins, Cooking time 30-35 mins
- 250 g of yellow potato, peeled
- 30 g unsalted butter or 2 tbsp of EVOO – Extra Virgin Olive Oil
- 200 g mixed cheese – both fresh and aged, meltable
- 1 onion, white or yellow, finely sliced
- Salt and pepper, to taste
Peel and blanch the potatoes for about 7-8 minutes, grate them from the side of the wide-mesh grater.
Melt the butter or heat 2 tbsp of oil in a non-stick frying pan, gently stew the sliced onion.
Add grated potatoes to the onions, cook over medium heat for about 15 mins, stirring regularly.
Now add grated cheese, a pinch of salt and pepper, Add salt and pepper, stir, then press the mixture with a spoon to keep it compact.
Lower the flame, complete the cooking until a nice 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.