The Frico it's a second dish very tasty, typical of the Friulian cuisine, in particular of the Carnia. It is a patty based on grated potatoes blanch e Montasio cheese of various seasonings; first cooked together in the pan where they will form a soft, mellow and stringy compound ; then transferred to a pan to form the typical golden and browned outer crust from licking his mustache! A goodness that has poor and peasant origins, today recognized as an agri-food product and traditional of Friuli. that comes tasted hot accompanied by Polenta! Do you want to prepare it at home? Here is for you Frico recipe with all Advice And Tricks illustrated step by step to realize the truth Friulian potato frico: fragrant, enveloping, from the perfect texture and from unparalleled gluttony!
Like any traditional recipe they exist different versions and many small ones regional variants. There are those who do not cook potatoes and grate them raw, others even add them boiled. What I give you today is there Original Frico recipe given to me by Trieste friends. Infallible!
It's about a simple recipe, where the freshly blanched potatoes. Step required to bind the mixture! You will employ a few seconds to make the dough. L'only difficulty lies in the realization of the external crust! The secret is to use a no stick pan: add a oil background (once used the fat of lard) e spin continuously so that your frico is formed turn into a tartlet with crust without sticking! in the procedure you will find all the advice!
Perfect not only as a second course, a bit like potato gateau and flan is also ideal as single dish! if presented in small quantities also as starter! Try it soon, believe me, you'll love it!
Discover also:
Potato Rosti (the perfect recipe to have them crunchy and tasty without grease!)
Frico recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 30 minutes | 50 minutes |
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Quantity for 6 people – 1 pan of 20 cm |
|---|
|
How to make the Frico
First of all, peel the potatoes and blanch them whole for about 10 – 12 minutes in boiling water. They must be slightly soft, neither too soft nor flaky!
Meanwhile, peel the onions, cut them very thin and let them dry in a pan with 1 tablespoon of oil for a few minutes, they must be soft and blond.
And then. when the potatoes are ready, drain and grate them with a grater with large holes in a bowl.
In another bowl, grate the Montasio
Then add the grated potato mixture to the by now very soft onions, turn and let it mix for 2 minutes, then add the Montasio and turn everything together. Add the salt, you will see that it will gradually become a stringy and creamy dough in 15 minutes:
At this point, put the mixture aside. Clean the pan and add 1 tablespoon of extra virgin olive oil. Let it heat on the stove for 2 minutes. The pan must be hot.
Then add the potato mixture, flatten and swirl with the pan, so it doesn't immediately stick!
Finally, cook over high heat, always swirling for at least 10 minutes. You must feel that the bottom is well detached and compact. Then turn like an omelette on a serving dish and cook in the exact same way on the other side as well.
Turn over one last time if the previous part had little crust formed.
Finally, serve yours hot Frico:
You can also keep it for the next day and heat it both in the pan and in the oven.
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