Frico · Frico con Patate
Friuli-Venezia Giulia · secondo · serves 4 · 50 min total · easy
From the Carnia mountains — a way to use the last odds and ends of cheese. Two ages of Montasio give creamy and crunchy in one wheel.
Ingredients
- 400 g Montasio cheese, mixed ages (semi-stagionato + fresco)
- 500 g potatoes
- 1 medium onion
- 30 g butter
- 1 tsp salt and pepper
Method
- Peel and coarsely grate potatoes. Sweat sliced onion in butter until soft. Add potato, cover, cook 15 minutes stirring, until tender.
- Crumble in the cheese. Stir until it melts into the potatoes.
- Press flat into a wheel. Cook 5 minutes on each side — the underside should form a crisp golden lace; flip carefully.
- Cut into wedges. Eat with polenta or simply with bread.