Montasio cheese must age exactly 60 days in Friuli caves before it develops the perfect melt-to-crisp ratio for frico.
Frico Friulano
Dive into the delightful world of Frico Friulano, a beloved dish hailing from the picturesque Friuli-Venezia Giulia region! This savory masterpiece combines gooey Montasio cheese, tender potatoes, and sweet onions, all brought together with a touch of patience and culinary finesse. Get ready to savor every crispy, cheesy bite of this comforting treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Friulian masterpiece emerged when medieval Alpine shepherds met Venetian merchants in the 1400s—Montasio cheese from mountain pastures collided with potato-cooking techniques the Venetians pinched from Spanish conquistadors returning from the Americas, creating Italy's answer to Switzerland's rösti but with the kind of aggressive cheese-to-carb ratio that makes Swiss fondue look positively restrained.
Regional Twist
In Udine province, they julienne the potatoes instead of slicing them and add wild mountain herbs like radic di mont, while doubling the Montasio for a proper cheese-to-potato ratio that locals insist separates tourists from true Friulani.
📝 Ingredients
Shopping List
- 1 lb (454 g) montasio cheese
- 2 medium potatoes
Pantry Items
Amounts also listed in instructions below
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Grate the Montasio cheese and set aside.
- 2
Peel and slice the potatoes thinly, then boil them until tender.
- 3
In a pan, sauté the sliced onion until translucent.
- 4
Add the boiled potatoes and mix well with the onions.
- 5
Spread the grated Montasio cheese evenly over the potato and onion mixture.
- 6
Cook on low heat, stirring gently until the cheese melts and starts to pull away from the pan.
- 7
Once the bottom is golden brown, carefully flip the Frico to cook the other side until golden.
- 8
Serve hot and enjoy.
💡 Pro Tips
- ✓Grate Montasio on the finest setting and let it come to room temperature for 15-20 minutes before cooking, as cold cheese doesn't melt uniformly and creates uneven protein coagulation.ingredient15-20 minutes
- ✓Slice potatoes to exactly 1/8-inch thickness using a mandoline, as thicker pieces won't cook evenly and thinner ones break down into mush during the flip.technique1/8-inch thickness
- ✓Cook the cheese layer at 275-300°F (medium-low) because higher temperatures cause the milk proteins to seize and separate, creating a greasy rather than cohesive crust.timing275-300°F
- ✓Wait for the edges to pull away 1/4-inch from the pan sides before flipping, indicating the proteins have set enough to maintain structural integrity during the turn.technique1/4-inch pullaway
- ✓Use a well-seasoned carbon steel or cast iron pan preheated for 3-4 minutes, as the thermal mass prevents hot spots that would cause uneven browning of the cheese crust.equipment3-4 minutes preheat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Montasio cheese must age exactly 60 days in Friuli caves before it develops the perfect melt-to-crisp ratio for frico.
Frico Friulano
Dive into the delightful world of Frico Friulano, a beloved dish hailing from the picturesque Friuli-Venezia Giulia region! This savory masterpiece combines gooey Montasio cheese, tender potatoes, and sweet onions, all brought together with a touch of patience and culinary finesse. Get ready to savor every crispy, cheesy bite of this comforting treat!
The Story
This Friulian masterpiece emerged when medieval Alpine shepherds met Venetian merchants in the 1400s—Montasio cheese from mountain pastures collided with potato-cooking techniques the Venetians pinched from Spanish conquistadors returning from the Americas, creating Italy's answer to Switzerland's rösti but with the kind of aggressive cheese-to-carb ratio that makes Swiss fondue look positively restrained.
Regional Twist
In Udine province, they julienne the potatoes instead of slicing them and add wild mountain herbs like radic di mont, while doubling the Montasio for a proper cheese-to-potato ratio that locals insist separates tourists from true Friulani.
📝 Ingredients
Shopping List
- 1 lb (454 g) montasio cheese
- 2 medium potatoes
Pantry Items
Amounts also listed in instructions below
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Grate the Montasio cheese and set aside.
- 2
Peel and slice the potatoes thinly, then boil them until tender.
- 3
In a pan, sauté the sliced onion until translucent.
- 4
Add the boiled potatoes and mix well with the onions.
- 5
Spread the grated Montasio cheese evenly over the potato and onion mixture.
- 6
Cook on low heat, stirring gently until the cheese melts and starts to pull away from the pan.
- 7
Once the bottom is golden brown, carefully flip the Frico to cook the other side until golden.
- 8
Serve hot and enjoy.
💡 Pro Tips
- ✓Grate Montasio on the finest setting and let it come to room temperature for 15-20 minutes before cooking, as cold cheese doesn't melt uniformly and creates uneven protein coagulation.ingredient15-20 minutes
- ✓Slice potatoes to exactly 1/8-inch thickness using a mandoline, as thicker pieces won't cook evenly and thinner ones break down into mush during the flip.technique1/8-inch thickness
- ✓Cook the cheese layer at 275-300°F (medium-low) because higher temperatures cause the milk proteins to seize and separate, creating a greasy rather than cohesive crust.timing275-300°F
- ✓Wait for the edges to pull away 1/4-inch from the pan sides before flipping, indicating the proteins have set enough to maintain structural integrity during the turn.technique1/4-inch pullaway
- ✓Use a well-seasoned carbon steel or cast iron pan preheated for 3-4 minutes, as the thermal mass prevents hot spots that would cause uneven browning of the cheese crust.equipment3-4 minutes preheat