Frico
From Wikipedia, the free encyclopedia
 | |
| Alternative names | Frico (in Friulian) |
|---|---|
| Type | Garnish (thin version) |
| Place of origin | Italy |
| Region or state | Friuli (historical region), Friuli-Venezia Giulia |
| Main ingredients | Cheese, potatoes |
Frico is a Friulian dish consisting mainly of heated cheese and potato and optionally, other ingredients, es.[1] It is the most typical culinary preparation of the historical region of Friuli and of Friulian cuisine. Originally frico was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices,[2] and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.[3]
The first recipes for frico date to around 1450 by Maestro Martino, cook of the camerlengo of the Aquileia patriarch.[2][4]
Soft frico
As many other traditional dishes, frico's preparation is quite simple.
Soft frico is made of high-fat cheese, typically Montasio, usually with potatoes and onions or optionally with other vegetables. After slicing, the potatoes and onions are roasted in a large frying pan with butter or oil. An equal weight of shredded cheese is then added to the pan. The mixture is pressed down in the pan to form a thin cake. This is roasted on one side until the cheese melts and becomes crisp and golden. After careful turning, the frico is browned on the other side.[2]
Thin frico
For this second version a thin layer of shredded cheese is added on a frying pan, until the cheese becomes malleable and slightly crispy. As long as the frico remains warm, it can be modelled into baskets, bowls or other decorative containers for food.[5]
