Frico with Potatoes and Montasio

Frico was first developed as a hearty way to save the remainder of the precious Montasio cheese. It is still widely cooked in the region (and beyond) today...

This recipe was provided by Friuli Venezia Giulia.

  1. Cut the pancetta into small cubes and sauté them in a frying pan together with the finely sliced onion
  2. Peel and chop the potatoes and add them to the pan with a pich of salt and a little freshly ground black pepper. When the potatoes have softened, add the chopped or grated Montasio cheese and mash with a fork
  3. Fry the frico on both sides until a golden crust has formed
  4. Arrange the frico on a chopping board, cut it into four slices and serve them

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Recipe Information

Serves
4

Ingredients

  • 250 g Montasio cheese aged from 3 to 9 months
  • 3 large potatoes
  • ½ onion
  • 80 g lightly smoked pancetta
  • Salt
  • Pepper
Frico was first developed as a hearty way to save the remainder of the precious Montasio cheese. It is still widely cooked in the region (and beyond) today...

This recipe was provided by Friuli Venezia Giulia.

  1. Cut the pancetta into small cubes and sauté them in a frying pan together with the finely sliced onion
  2. Peel and chop the potatoes and add them to the pan with a pich of salt and a little freshly ground black pepper. When the potatoes have softened, add the chopped or grated Montasio cheese and mash with a fork
  3. Fry the frico on both sides until a golden crust has formed
  4. Arrange the frico on a chopping board, cut it into four slices and serve them

Browse by tags

Recipe Information

Serves
4

Ingredients

  • 250 g Montasio cheese aged from 3 to 9 months
  • 3 large potatoes
  • ½ onion
  • 80 g lightly smoked pancetta
  • Salt
  • Pepper