|Alternative names||Cheese crisp (thin version)|
|Type||Garnish (thin version)|
|Place of origin||Italy|
|Region or state||Friuli|
|Main ingredients||Cheese, Potato|
Frico (in original Friulian language fricò) is a typical dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes. Originally frico was the method used in the impoverished region to recycle cheese rinds. It consists mainly of two versions: one soft and thick, which is usually served in slices, one thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history behind the thin version is discussed.. Frico has similarities to another Alpine dish, Rösti.
As many other traditional dishes, frico's preparation is quite simple.
Soft frico is made of high-fat cheese, typically Montasio, optionally with potatoes, onions or other ingredients. After slicing, the potatoes are roasted with butter, seasoned and the shredded cheese is then added in the frying pan and everything is heated until the cheese melts and becomes crisp and golden on both sides. The potatoes used in the preparation weight no more than the used cheese.
It can be served with polenta and red wine.
For this second version a thin layer of shredded cheese is added on a frying pan, until the cheese becomes malleable and slightly crispy. As long as the frico remains warm it can be modelled into baskets, bowls or other decorative containers for food.
Coming from a small region, frico remains relatively unknown even among Italians. Probably it was best covered on main media in Italy and US was when Luca Manfè prepared it at the semi-finals of the fourth season of Masterchef.
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