Frico
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Frico
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 onion peeled and thinly sliced, small
- 700 g potato peeled and diced
- 350 g Montasio cheese coarsely grated or cut into small dice
- salt
- black pepper
- olive oil lard, or lardo minced into a paste
- 75 g pancetta or speck, optional
Instructions
- Sauté the onion gently in the olive oil or lard in a skillet (nonstick is best) until soft and translucent, along with the pancetta or speck if using.
- Add the potatoes and mix together with the onions. Season generously with salt and pepper, then add a glassful of water and cover. Let the potatoes simmer until soft, adding more water if necessary. Uncover and let any remaining liquid evaporate, smashing the potato with a wooden spoon into a very rough purée, leaving some of the potato dice whole.
- Add the cheese and fold it well into the potato and onion. Stir from time to time over gentle heat until the cheese melts completely. Continue simmering for another 5-10 minutes, until the mixture has thickened enough that it forms a solid mass.
- Now flatten out the mixture and turn the heat up. Let the mixture form a nice brown crust on the bottom, then flip it over and let it brown on the other side, as if you were making a frittata, about 3-5 minutes per side, (Repeat if need be to get a nice crust.)
- Serve immediately, while the cheese is still warm and creamy.
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