Frico
Created in the Friuli region of Northern Italy, Frico is a tart, reheatable side dish or appetiser with plenty of versatility. Most versions are made with Montasio cheese, which is aged 24 months and offers a strong flavour to balance out the softer potatoes. That said, you can use any Italian hard cheese to make Frico, so feel free to experiment with different varieties and ratios.
In terms of preparation, Frico is quite easy to make. First, melt some butter, oil, or lard in a non-stick pan over medium heat. Then, add grated cheese and thinly sliced potatoes or other veggies, like onions or mushrooms. Finally, fry the mixture until everything is crispy and golden brown, stirring frequently so that the ingredients don’t stick to the pan.
The end result is an incredible treat that’s nutty, savoury, and slightly sweet. You can enjoy Frico as an antipasti before dinner or as a snack during the day, but it also makes a delicious accompaniment to soups, salads, and roasted meats.
Whether eaten hot or cold, Frico is definitely worth trying. Its unique texture and flavour will certainly surprise and captivate your palate. With its simple yet delectable recipe, Frico is the ideal dish for any occasion.
Frico recipes
Amazing Frico recipes sourced from the web.
The origin of Frico
Frico is a staple of the Friulian culinary tradition. It has been an integral part of the region’s cuisine since the 16th century and has evolved into a beloved local delicacy over the centuries.
The origin of Frico is sketchier than many other dishes, with the earliest known recipes for it only appearing in the late 16th century in the province of Friuli. However, it is widely believed that the dish dates back much further.
The main ingredients used in Frico are potatoes, cheese, onions and cured meats, all of which were readily available in the region at the time of its creation. These ingredients have been artfully combined by generations of Friulian cooks to create a flavorful and hearty dish.
The most likely explanation for the creation of Frico is that it began as a way to make use of leftovers; a way to use up old ingredients in a delicious new way. Its hearty ingredients made it a perfect meal for the cold winter months, and its simplicity meant that it could be quickly prepared in large batches as needed.
Over time, the recipe for Frico became more elaborate, with spices and herbs like bay leaves, rosemary, and garlic being added to give it more flavor. The dish spread throughout the region, becoming a well-loved comfort food for Friulians everywhere.
Today, Frico is served in a variety of forms, from thin crisps cooked with oil to baked larger pieces, often served with a side of polenta or sautéed vegetables. It is also popularly used as a topping for pizza or focaccia.
Whether eaten as a side dish, a snack, or a main course, Frico is sure to delight your taste buds. This iconic Friulian dish has stood the test of time, and is one of the region’s most cherished culinary treats.
Types of Frico
Ah, the glorious dish of Frico - from its crunchy, buttery exterior to its oh-so-rich and cheesy interior. It's impossible to resist a good Frico, whether you're a gastronome or an amateur home cook. But what makes this exquisite dish so special? To understand, let us explore the different types of Frico that we can find in kitchens all around the world.
The basic Frico is a type of cheese crisp made with grated cheese and typically formed into a disc shape. This kind of Frico works great as a light appetizer or side dish and is a popular item on many Italian menus. For a heartier option, one can opt for the Frico Caldo variety. This type is made with potatoes and onions, providing a filling fried treat. With its golden-brown color and unique blend of flavors, Frico Caldo is sure to satisfy.
Next up is the Frico con Zucchine (or Frico with Zucchini). This variant combines zucchini slices with grated cheese and breadcrumbs, creating a delicious dish that pairs beautifully with roasted meat or vegetables. For cheese lovers everywhere, Frico con Formaggio is a must-try. This delectable version blends three types of cheeses together to create an irresistible combination.
Finally, some might prefer a spicier Frico. In this case, Frico con Peperoncini is the perfect choice. This version swaps out the cheese for slices of fresh peppers, providing a flavorful kick. For those looking to add a bit of protein to their Frico, Frico con Prosciutto can be a great option. This iteration includes crispy prosciutto bits mixed with grated cheese, resulting in a savory and satisfying dish.
No matter which type of Frico one chooses, it's sure to be a hit for any occasion. So, don your apron and give these delightful cheese crisps a try today!