Entree: Italy – Friuli-Venezia Giulia – Frico (Crispy fried cheese and potato cake from the Friuli region)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 10 oz (280 g) Montasio cheese, coarsely grated
- 1 lb (454 g) potatoes, peeled and coarsely grated
- 1 small onion, about 3 oz (85 g), finely sliced
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large egg (optional, for binding) — approx. 2 oz (57 g)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish (optional)

Instructions

1. Grate the potatoes and place in a clean kitchen towel; squeeze out excess moisture until mostly dry. Transfer to a bowl and season lightly with salt and pepper.
2. In a separate bowl, mix grated Montasio with the grated potatoes and sliced onion; add the egg if using and mix until evenly combined.
3. Heat a large nonstick or cast-iron skillet over medium heat and add butter and olive oil. When foaming, spoon the mixture into the skillet and press into a compact cake about 8 inches (20 cm) wide.
4. Cook undisturbed 6–8 minutes until the underside is deep golden and crisp, then carefully flip (use a plate to aid flipping if needed) and cook another 5–7 minutes until cooked through and crisp on both sides.
5. Transfer to a paper towel-lined plate to drain briefly, sprinkle with chopped parsley if desired, slice into wedges, and serve immediately while hot and crisp.