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the original Friulian Potato Frico recipe (step by step) – Gordon Ramsay’s version

Friulian potato frico


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!

Friulian potato frico

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 TIMES

Preparation Cooking Total
20 minutes 30 minutes 50 minutes

Ingrediants

Quantity for 6 people – 1 pan of 20 cm

  • 600 gr of raw potatoes
  • 400 gr of Montasio cheese (half seasoned – half semi seasoned)
  • 1 large onion
  • extra virgin olive oil
  • salt

Method

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

grate the potatoes for frico

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:

how to make frico

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.

how to cook potato frico

Turn over one last time if the previous part had little crust formed.

Finally, serve yours hot Frico:

Frico "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_881_the-original-Friulian-Potato-Frico-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Frico-200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_881_the-original-Friulian-Potato-Frico-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=You can also keep it for the next day and heat it both in the pan and in the oven.

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Scope della Befana shortcrust pastry biscuits – Gordon Ramsay’s version

Scope della Befana shortcrust pastry biscuits


The scope della Befana – shortbread biscuits they are lovely simple and very scenic sweets, ideal for celebrating Epiphany.

In practice they are gods simple shortcrust biscuits which are given the shape of a broom and decorated with melted chocolate and colored sugar tails.

The brooms of the Befana they are ideal for enriching the Befana stocking with sweets made with your hands and that will leave your children speechless.

Just a little shortcrust pastry, melted chocolate (dark or milk) and sticks like mikado sticks.

With a little imagination, your biscuit sweeps are ready to go!

Follow the various steps of the recipe to find out how to turn simple shortbread biscuits into real brooms.

The scope della Befana – shortbread biscuits

To give your biscuits the shape of a broom, you can use a bell-shaped mold, to which you will have to cut the part of the "clapper" that protrudes. Then with the tines of a fork cut underneath the wide part so as to simulate a real broom.

With a long and wide toothpick create a hole where you will then insert the chocolate stick. This phase is the most delicate because the stick could break easily. Insert it gently!

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Basic recipe and 12 variations! (step by step) – Gordon Ramsay’s version


THE Finger food they are greedy appetizers that they are eaten with the hands precisely "Finger Food" literally: finger food, or without forks and knife; perfect for Starter And Aperitif! In this case made with 1 Puff pastry roll or Pasta brisee from which they are derived Pretzels, Small pizzas, Rolls, Rustic And Salted candies in many different flavors to serve on the table without cutlery! You want make them at home in a few steps? Here is for you Basic recipe accompanied by all Advice illustrated with step by step photos for Fast and delicious finger food And 10 variants Finger food recipes , perfect to propose on all occasions! Tasty like those of catering!

Finger food

For the very easy preparation; you can choose either the Browse that the Brisée or for Vegans there Crazy pasta (in the ingredients found suggestions). From here, you can get your own morsels. Squares, candies and for the stuffed ones I was inspired by the Rustici method of puff pastry. In this case I chose pizza taste, ricotta and spinach, Ham, frankfurters And olives. But depending on your taste you can choose the filling you prefer: make gods Fish finger food with salmon, shrimp, tuna; or Vegetarian finger food adding vegetables or pate of your choice!

Perfect not only to enrich appetizers, Appetizers, but also to realize Apericene with friends; tasty Buffet for Parties And special occasions, such as Christmas, Easter, Party for children!

Finger food recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

Quantity for 6 people

  • 1 roll of puff pastry or shortcrust pastry (or vegan crazy dough)
  • 2 tablespoons of tomato pulp seasoned with salt and oregano
  • 3 tablespoons of ricotta and spinach filling (made with 50 g of ricotta, 30 g of boiled, drained and chopped spinach, salt)
  • 1 large sausage
  • 6 – 7 black or white olives not too big
  • 1 slice of cooked ham or other cured meat of your choice

Method

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