Like dozens of Italian dishes, frico was born from a waste-free philosophy – in this case, the leftovers were Montasio cheese scraps and rinds. Nowadays, this frittata-like dish is one of Friuli-Venezia Giulia's most beloved – it's no longer reserved for leftovers. People buy Montasio cheese and whatever other ingredients they need just to make it. Recipes of course vary, some incorporating potatoes, herbs, and other vegetables. This recipe makes use of the three different types of Montasio. If you can't find all three, just use one or two.
This frico preparation comes together wonderfully. Honestly, once you've tasted frico for the first time, it's impossible to stop thinking about it – you'll want to keep making it again and again. Because honestly, what sounds more enticing than a crispy-on-the-outside, gooey-on-the-inside cheese pancake?
Frico Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe:Joëlle Néderlants
Skill Level: Intermediate
Time: 1 hour and 15 minutes
Ingredients for 4
11 oz./300 g. Montasio DOP 4-6 months
4 oz./100 g. Montasio DOP 12 months
2 oz./50 g. Montasio DOP 18 months
1 clove of garlic
1 onion
butter
pepper
Grate the cheese using the grater's large holes, keep them separated and set aside. Melt half of the 4-6 month Montasio over low heat in a non-stick pan, gradually incorporating the 12-month Montasio.
Melt the other half of the Montasio 4-6 months in another pan, gradually incorporating the 18-month Montasio and cooking until a crust has formed in the lower part.
Slice the onion very finely and brown it over low heat in a pan with a knob of butter, 1 clove of unpeeled garlic, and 2-3 peppercorns, for about 5 minutes.
Sprinkle one of the two cheese discs with onions and close with the other disc, keeping the crust facing upwards. Continue cooking for another 1-2 minutes. Serve the frico hot.
