The most renowned friulian dish, Frico, is a cheese-lover\u2018s dream. As most traditional and regional dishes it began as a way to cook leftovers (in this case cheese leftovers) that the farmers used to leave on a pan on the burning stove when leading the animals out to pasture. \nThe recipe was first referred to as \u201cCASO IN PATELLECTE\u201d in a cook book written by an Aquileian cook in the 15th century. \nFrico is basically made by a mixture of different cheeses to which different other ingredients, as bacon, gorgonzola and smoked ricotta cheese, can be added to taste.\nThe most common version, which is always served together with polenta, is soft and is made with potatoes and onion, but there is also a crispy version, made entirely made with fried cheese.\nSo, how do we make Frico at home?
1. Let\u2019s start by chopping one onion into slices.<\/p>\n\n\n\n
2. Peel the potatoes (500g) and cut the cheese crust. Grate then both cheese (500g) and potatoes not too finely. \nThe cheese best for this recipe should be one that is aged between 6 and 12 months and of course Montasio is the best<\/p>\n\n\n\n
3. In a large non-stick pan fry the onions with some butter until they are soft<\/p>\n\n\n\n
4. Add the grated potatoes, salt and pepper and lei it cook for about 15 minutes, stirring it often<\/p>\n\n\n\n
5. We can now add the cheese and keep on stirring while it slowly cooks<\/p>\n\n\n\n
6. To get an even thicker crust, heat up some olive oil in another non-stick frying pan and add the mixture in it<\/p>\n\n\n\n
7. Spread the mixture evenly and cook it on high heat until it is brown and crunchy on both sides<\/p>\n\n\n\n
8. Now it is ready to eat! You should it eat it hot and pair it with a nice glass of red friulian wine<\/p>\n\n\n\n
BUON APPETITO A TUTTI !!!<\/p>","protected":false},"excerpt":{"rendered":"
Il frico ha origini antiche, al tempo in cui le donne, prima di portare gli animali al pascolo, lasciavano gli avanzi del formaggio in una padella sul fuoco. Il suo nome in origine era “CASO IN PATELLECTE”, usato dal maestro Martino da Como, cuoco del Patriarca di Aquileia Ludovico Trevisani, nella sua opera “DE ARTE […]<\/p>","protected":false},"author":12,"featured_media":2182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"_links":{"self":[{"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/posts\/2166"}],"collection":[{"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/comments?post=2166"}],"version-history":[{"count":2,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/posts\/2166\/revisions"}],"predecessor-version":[{"id":2169,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/posts\/2166\/revisions\/2169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/media\/2182"}],"wp:attachment":[{"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/media?parent=2166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/categories?post=2166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domusiulii.it\/en\/wp-json\/wp\/v2\/tags?post=2166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}