Frico con Patate

Name: Frico con Patate
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Friulana
Ingredients: 600 g starchy potatoes; 150 g Yellow onion; 250 g fresh montasio cheese; 150 g aged montasio cheese; 25 g Unsalted butter; 0.5 tsp Fine sea salt; 0.25 tsp freshly ground black pepper

A comforting Carnia specialty of potato, sweet onion, and melted Montasio cheese, fried like a thick cake until crisp outside with a molten centre.

🇮🇹Italy· Friuli Venezia Giulia

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 7 gathered

Servings

600 g starchy potatoes — peeled and coarsely grated
150 g Yellow onion — finely chopped
250 g fresh montasio cheese — Montasio fresco aged 2-3 months, coarsely grated
150 g aged montasio cheese — Montasio mezzano or vecchio aged 6-12 months, coarsely grated
25 g Unsalted butter — or traditional lard
½ tsp Fine sea salt — to taste
¼ tsp freshly ground black pepper — to taste

Equipment

•24 cm non-stick frying pan
•Coarse box grater
•Wooden spoon
•Flat plate or lid
•Potato peeler

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 36 g
carbs: 32 g
fibre: 3 g
protein: 24 g
calories: 540 kcal

Instructions

1
Melt the butter in a heavy non-stick frying pan over medium-low heat.
2
Add the chopped onion and cook for six minutes until translucent and sweet.
3
Add the grated potatoes and salt, stirring well to combine with the onions.
4
Cover and cook over low heat for fifteen minutes until the potatoes collapse and soften.
5
Stir in the fresh and aged Montasio cheeses and freshly ground black pepper.
6
Cook undisturbed over medium heat for ten minutes until a golden, crunchy crust forms underneath.
7
Slide or invert the frico onto a flat plate, then tip it back into the pan.
8
Fry the second side for eight minutes until browned and crisp, then rest briefly before slicing.

Chef's tips

Blending young and aged Montasio ensures the frico binds smoothly without becoming excessively greasy. Pour off any excess rendered butterfat before flipping the pan to avoid dangerous splashing. Allow the frico to rest for three minutes on a board so the molten cheese sets slightly before cutting.

Ingredient substitutions

Montasio → a mix of young Asiago Pressato and mature Asiago d'Allevo, though Montasio is the authentic standard
butter → lard for traditional richness, or extra virgin olive oil

Storage

Store leftovers wrapped in an airtight container in the refrigerator for up to three days.

Reheating

Reheat slowly in a dry non-stick frying pan over medium heat until the crust crisps and the interior turns gooey.

Common mistakes to avoid

•Using waxy salad potatoes, which will not break down and bind properly with the cheese.
•Using only aged cheese, which causes the fat to separate and prevents the cake from holding together.
•Stirring the mixture constantly after adding cheese instead of letting the bottom crust form.

Serving suggestions

Cut into thick wedges alongside hot, steaming yellow maize polenta.Serve with slices of grilled, firm cold polenta.Pair with a glass of crisp Friulano or earthy Refosco dal Peduncolo Rosso.