Food
|Friuli Venezia Giulia Region
Cheese and Potato Crisp - Frico
Skill level
Preparation time
60-70 minutes
Variants
Skill level
Preparation time
60-70 minutes
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Ingredients
Ingredients for 2 portions:
120 g Montasio, aged 3 months, 80 g Montasio, aged 5 months, 280 g potatoes, seed oil as needed, thyme as needed, salt as needed, pepper as needed.
Preparation
Brown the potatoes
Peel the potatoes and cut them into small cubes or julienne strips. Cook them in a pan over medium heat with a little oil and salt. If necessary, cover the pan to help them cook.
Cooking
When the potatoes are cooked and slightly sticky, add the diced cheese and mix well. Increase the heat and shake the pan so the mixture cooks evenly. After two or three minutes, flip the preparation using a lid and finish cooking.
Serving
Serve hot, accompanied by fresh or toasted polenta.
Ingredients
Ingredients for 2 portions:
200 g Montasio with reduced fat content (or another aged cheese with a lower fat content), 2 medium sweet potatoes (instead of regular potatoes).
Preparation
Slice the sweet potatoes and cook them in a pan until slightly golden and softened.
Add the cheese to the pan and mix evenly, letting it melt and bind with the potatoes.
Season lightly with salt and pepper.
Compact the mixture in the pan to form a uniform patty, and cook over medium-low heat until a golden crust forms on the bottom. Carefully flip and brown the other side.
Serving
Serve hot, preferably with warm polenta.
Ingredients
Ingredients for 2 portions:
200 g lactose-free cheese (e.g., lactose-free Montasio), 2 potatoes.
Preparation
Slice the potatoes and cook them in a pan until slightly golden and softened.
Add the lactose-free cheese and combine evenly, allowing it to melt and bind with the potatoes.
Season lightly with salt and pepper.
Compact the mixture in the pan to form a uniform patty. Cook over medium-low heat until a golden crust forms on the bottom, then flip carefully and brown the other side.
Serving
Serve hot, preferably with warm polenta.
Ingredients
200g silken tofu, 2 potatoes
Preparation
Sliced potatoes are cooked in a pan until slightly browned and softened;
Add smashed tofu to the pan and mix evenly. Allow it to melt and bind with the potatoes and onion;
Season lightly with salt and pepper;
Press the mixture into the pan to form a uniform cake and cook over medium-low heat until the bottom forms a golden crust.
Flip carefully and brown the other side.
Serve hot.
