Authentic Frico Recipe
Friuli-Venezia Giulia, Italy
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Introduction & history
Frico is a traditional Italian dish originating from Carnia, a region of Friuli Venezia-Giulia. It consists of potatoes, Montasio cheese, onions, olive oil, and salt, baked or fried until golden and crisp. This cheesy potato pancake is traditionally served as an appetizer and dates back to the 15th century, when it was invented out of necessity as a cucina povera dish, substantial enough for shepherds and woodcutters in the region. Although there are many variations on the dish, the simple and traditional version is most commonly served with polenta on the side as a main course, or on its own, cut into slices and served as an appetizer. Frico can also accompany fried eggs, scrambled eggs, or prosciutto. Besides frico morbido (frico di patate), there's also a version called frico croccante, made only with Montasio cheese fried in oil.
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Cooking tips
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golden crust
Frico's crust is its essential characteristic. Once everything has been cooked, a bit of olive oil is added to the pan over high heat and the bottom of the frico will then form a golden and crisp crust. The frico is turned over so that the crust forms on both sides. -
cheese
Montasio is an Alpine semi-skimmed raw cow's milk cheese that's traditionally used in frico. Depending on the maturation level of the cheese used in frico, the dish changes its flavors - Montasio Fresco is aged between 2 and 3 months and it's creamy, Montasio Mezzano (aged over 4 months) and Stagionato (aged over 10 months) are both piquant and rich, while Montasio Stravecchio (aged over 18 months)... Read more -
potatoes
There are many different ways in which the potatoes are treated for frico. Each of them results in different texture of the dish - the potatoes can be grated, diced, sliced, or cut into larger chunks. Some recipes even call for boiling or steaming the potatoes before adding them to the pan. -
texture
The texture of frico should be as compact and homogenous as possible. In order to achieve that, it's recommended to break all the ingredients into pieces so that they blend nicely. The cheese and potatoes should be passed through a grater, and if the cheese is a bit more on the softer side, chop it into small pieces with a knife. -
storage
If you want to save the frico for later, it can be stored in airtight containers in the fridge for up to 3 days, then reheated, although the texture will not be the same as the one in freshly prepared frico. It's not recommended to freeze the frico as the potatoes tend to get mushy and develop an undesirable texture once thawed. -
cooking fat
Although most recipes call for olive oil, if you’re feeling adventurous, replace it with butter or lard as both are viable options and add subtly different flavors to the frico. -
frico croccante
When making frico croccante - the fried version of frico without the potatoes and onions - you can also make cups by placing a bottle in the middle of the frico, then crimping the edges up so that the frico forms a cup once it cools. Fill the cups with ingredients such as figs, baby arugula, and prosciutto for an elegant appetizer.
Recipe variations
Frico with Pancetta, Speck, or Guanciale
PREP 10min
COOK 30min
READY IN 40min
This version of frico is enriched with either pancetta, speck, or guanciale, which is diced into small pieces and mixed with potatoes, onions, and cheese.
Ingredients
Frico with Pancetta, Speck, or Guanciale
700g (1,5 lbs) potatoes, peeled and diced
350g (3/4 lbs) Montasio, grated or diced
1 onion, small, peeled and thinly sliced
75g (2.5 oz) guanciale, speck, or pancetta, diced
2 tbsp olive oil
salt, to taste
black pepper, to taste
Preparation
Frico with Pancetta, Speck, or Guanciale
In a non-stick pan, heat the olive oil, then add the onions and pancetta, guanciale, or speck. Cook the mixture until the onions become translucent.
Add the potatoes, stir, season with salt and pepper, then add a glass of water and cover. Simmer until the potatoes become soft, then uncover and let the remaining liquid evaporate.
Smash the potatoes roughly with a wooden spoon. Leave some chunks intact.
Add the cheese and stir until it melts completely. Cook for another 5 minutes until the mass becomes homogenous and solid.
Flatten the mixture, then cook for 3 to 5 minutes until a golden and crisp crust forms on the bottom. Flip the frico over and do the same for the other side.
Remove from the pan and serve warm. Cut into slices if desired.
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