Traditional frico consists mainly of Montasio cheese, potatoes and onions. Montasio cheese is a semi-hard cow's cheese produced in Friuli-Venezia Giulia and sometimes in the neighbouring Veneto region. There are different versions of frico, but the basic procedure involves the following steps:
- Preparation of the ingredients: potatoes are peeled and thinly sliced, onions are finely chopped.
- Frying: Heat olive oil or butter in a pan, add the onion and fry until golden. Then add the potatoes and fry until they are soft.
- Add Cheese: The grated Montasio cheese is added to the potatoes and onions, the mixture is stir-fried until the cheese melts and forms a crispy crust.
Types of Frico
There are different varieties of frico, which differ in composition and method of preparation:
- Frico con Patate: This is the most traditional version that contains potatoes, onions and cheese.
- Frico con Erbe: Herbs such as parsley or sage are added to the base mixture to give the dish an aromatic touch.
- Frico Croccante: This type of frico is thinner and crispier, often made with only Montasio cheese and served as an appetizer or snack.
Frico is served hot and can be eaten on its own or as part of a main course. Traditionally, frico is served with polenta, another speciality of the Friuli-Venezia Giulia region. Frico is also a popular dish at local fiestas and festivals.
In modern cuisine, frico is often enriched with other ingredients such as various vegetables (peppers, courgettes), cold cuts (bacon, ham) or mushrooms. These variations add a new dimension to the traditional dish and make it even tastier.
Frico is an excellent example of how simple ingredients can create a unique and tasty dish that has survived the centuries. It is a dish that not only reflects the rich culinary tradition of Friuli-Venezia Giulia, but also shows how local ingredients can be used to create something truly special. If you have the opportunity to visit this region, don't miss the chance to taste authentic frico.
