Frico Friulano: The Classic Cheese and Potato Crisp from Friuli Venezia Giulia

Cheese and potatoes: what could be better? This simple dish from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in clever ways. Frico began as a hearty way to use the remainder of the precious Montasio, and it is still widely cooked in the region today.

Montasio is an aged cheese with an aromatic bouquet and fruity, grassy notes. It was first made by monks from the milk of cows that graze in the foothills of the Alps, and the method is almost unchanged after hundreds of years. Montasio earned protected designation of origin (DOP) status in 1986, which cemented its production methods. After brining and salting, it is aged for a minimum of 60 days — and up to more than 18 months — so its flavors intensify over time.

Ingredients for 2 people

• ½ pound Montasio, grated
• 1 medium potato (½ pound), peeled and grated
• 1 small onion, sliced
• 2 tablespoons extra virgin olive oil
• Salt and freshly-ground black pepper, to taste

How to make Frico Friulano

1. Pour the olive oil into a skillet set over medium heat and scatter in the sliced onion. Cook for a minute, then add the potato. Toss the potato with the onion and season with salt and black pepper. Cook for about 5 to 10 minutes, tossing frequently, until the potato is lightly crisped and golden.
2. Add the Montasio and combine with the potato and onion until the cheese is well distributed. With a spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk that fills the bottom of the pan.
3. Lower the heat and let the frico cook, undisturbed, as the cheese melts and crisps, until the bottom is very brown and nicely crusted, about 5 minutes. Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate. Slide it back into the skillet, top side down, and cook until the second side is crisp and brown, about 5 minutes more.
4. Slide the frico onto a plate, slice into 6 wedges and serve immediately.