Frico is not a cheese, but a culinary specialty that is prepared with Montasio D.O.P.
It is mentioned as early as the fifteenth century by the maestro Martino da Como in the work "De Arte Coquinaria".
In the Middle Ages it represented the poor meal of peasants and mountaineers who used the remains of cheese.
Today the Frico is one of the most exclusive dishes of its region, Friuli Venezia Giulia, a real delicacy.
It is consumed both hot and cold.
It is consumed both as an appetizer and as a main course.
The cheese used is fat, medium or long seasoning, semi-hard or hard, with medium / high aromatic intensity and aromas.
400 gr of Montasio DOP cheese
2 small potatoes
½ white onion
1 sprig of rosemary
extra virgin olive oil
Peel the potatoes, wash them well and cut them into small pieces.
Clean the white onion and chop it coarsely.
Fry the onion in a large frying pan for a few minutes with a little olive oil over low heat.
Add the potatoes with the sprig of rosemary (which you will remove before adding the cheese), add salt and cook for 15-20 minutes, stirring often.
Meanwhile, dice the Montasio cheese.
Add Montasio to the pan when the potatoes are cooked, stir and cook over low heat, while it slowly melts.
Remove the oil and excess fat (it will settle at the edges) to make it more crispy, turn the frico like an omelette when it has made a nice crust underneath.
Cook for another ten minutes, the frico must be dry and well browned on both sides.
Remove it from the heat, let it rest for a few minutes and serve in part on the table, accompanied by rustic polenta.