Frico con Polenta
Frico is the iconic dish of Friuli: a crispy "frittata" made with aged Montasio cheese, cooked in a pan until golden brown. It comes in two versions: soft (with potatoes) and crispy (cheese only). Served alongside steaming polenta, it captures the very essence of Friulian cuisine.
In the trattorias of Collio, it's served with a glass of Friulano wine.
Preparation
- 1
Grate the aged Montasio and cut the fresh Montasio into small cubes.
- 2
Slice the boiled potatoes into thin slices.
- 3
Sauté the sliced onion in butter.
- 4
Add the potatoes and cheeses, stirring to combine.
- 5
Cook over medium heat without stirring until a golden crust forms (8-10 minutes).
- 6
Flip and brown the other side.
- 7
Serve with hot polenta.
Chef's Tips
Don't stir while cooking: the frico must form a crust. The combination of fresh and aged Montasio gives the perfect balance of creaminess and crispiness.