Recipe · Main courses · Friuli-Venezia Giulia · Udine
Frico with potatoes
soft frico the Carnia way, from the recipe published by the Accademia Italiana della Cucina: potatoes, onion and pancetta cooked together, then the medium-aged Montasio melted into them and the whole thing browned in the pan on both sides, until it forms a crust
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- cut the pancetta into small cubes and slice the onion thinly
- brown the onion and the pancetta in a saucepan
- add the potatoes cut into cubes, a pinch of salt, a grinding of pepper and a ladle of water
- cover and cook for thirty minutes, or until the potatoes are soft
- add the cheese cut into thin slices and stir
- transfer everything to a non-stick pan twenty centimetres across
- brown the frico well on one side and then on the other, until it has a golden crust
- cut it into four and serve it
