|Alternative names||Cheese crisp|
|Place of origin||Italy|
|Region or state||Friuli|
|Main ingredients||Cheese, flour|
|Cookbook: Frico, Fricò Media: Frico, Fricò|
Frico (in original friulian language fricò) is a typical dish of Friuli and similar to another Alpine dish, Rösti, which consists of a wafer of shredded cheese and potatoes, then heated by baking or frying until crisp. The mixture becomes malleable during cooking. To prepare frico you need higher-fat hard cheeses like Montasio or Asiago. Originally when Friuli was a more impoverished country, frico was used to recycle cheese rinds. Frico is often used as garnish for soups or stews.
Another way to prepare frico consists in cooking diced potatoes in a large flat pan with little oil and onions, adding water now and then. When the potatoes are tender, Montasio or another 3 months old cheese is diced and added. The cheese will melt within the potatoes and the frico must be cooked and turned to obtain a crispy, golden surface on both sides. Slice and serve it with polenta and red wine.
|This food-related article is a stub. You can help Wikipedia by expanding it.|