A potato pie, crispy outside and creamy inside. A Friulian icon, an ancient dish that expresses simple and genuine flavors, delicious in their wise juxtaposition
 
SEARCH IN AN AREA

Recipe: Frico, the bulwark of the villages of Carnia

Fri, 12 Oct 2018
Recipe: Frico, the bulwark of the villages of Carnia

It is one of the symbols of Friulian gastronomy and is born in the villages of the Carnia, in particular in Tolmezzo. A fifteenth-century tradition that has covered the centuries and recalls the period in which this cake was made to use the scraps of cheese - defined "strissulis" - which exceeded once the shaping of the forms has been completed. As often happens, the versions of this delicacy are numerous and widespread is also the frico enriched with small cuttings of speck or vegetables. To make frico it is fundamental to choose cheese, that is Montasio but, alternatively, it is possible to use any seasoned or semi-matured cheese. A curiosity: the frico is inspired by the name of a board game, a "cultural battle" between the cities of Udine and Trieste. It is called, in fact, "frico" and the pieces have exactly the shape of the pie while the dice are colored Tocai and Teran, or two of the typical wines of the respective provinces.

Ingredients

  • 700 grams of potatoes
  • 100 grams of Montasio cheese, aged or seasoned in small cubes
  • 150 grams of fresh Montasio cheese or other fresh cheese (Asiago type)
  • 100 grams of Montasio mezzano cheese or other medium-aged cheese
  • 2 medium onions
  • salt
  • pepper
  • extra virgin olive oil (or 2 tablespoons of bacon fat)

Method

Cut all the cheeses into small cubes, then peel and dice the potatoes and place them in a pot. Cover with cold water, add salt and bring to a boil. Once the potatoes are cooked, drain them, mash them and put them aside. Finely slice the onion and brown it in a large pan - about 24 cm and at least 5 cm high - with a couple of tablespoons of oil or, alternatively, with two tablespoons of bacon. When the onion has softened, add the potatoes and the cheese then mix well every three to four minutes to facilitate the melting of the Montasio cheese and its amalgamation with the potatoes. Cook for about 15 minutes, stirring occasionally. Once the cheese has melted, level the surface and cook the frico over medium heat, turning it - like an omelette - every ten minutes and for about half an hour until a darker crust is formed on both sides . At this point turn off the heat, transfer the potato frico on a serving dish and serve hot.

Main photo: www.buonissimo.org

...buon appetito

COMMENTS :

Related News

Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: Pasticciotto Leccese
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
By Nadia Calasso
Recipe: Pasta and potatoes in the Tajedda
Recipe: Pasta and potatoes in the Tajedda
Pasta and potatoes in the "Tajedda" is a traditional Calabrian dish and especially from the sila area. A first course with simple and genuine ingredients, easy to prepare and excellent to taste.
By Nadia Calasso
Recipe: Sagne spicy, an Abruzzo specialities
Recipe: Sagne spicy, an Abruzzo specialities
Sagne are a spicy, Abruzzo specialties to be tasted in one of these summer days if you are on holiday in Abruzzo, a goodness that you will like to prepare also at home.
By Nadia Calasso
Recipe: Pan De Mej - A typical Angera dessert
Recipe: Pan De Mej - A typical Angera dessert
Pan De Mej is a typical dessert from Angera, a characteristic village on Lake Maggiore. A must to taste and easy to be prepared at home. Here is the recipe
By Nadia Calasso

Most read articles of the month

 Poetry Festival '19, author's verses in the heart of Emilia
Poetry Festival '19, author's verses in the heart of Emilia
From 16 to 22 September the event promoted by the municipalities of Terre di Castelli is back: well-known protagonists of theater, cinema and music will animate the long-awaited edition number 15
By Redazione
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
In Lazio, among hazelnut and tufaceous ridges there is a magnificent village that houses one of the jewels of architecture of all time: Caprarola
By Roberto Giarrusso
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of