Frico with onion and potatoes
Slice the onion in thin layers and cut the potatoes into small pieces by holding them in cold water so they do not blacken. Thinly slice the Montasio. Heat up a large frying pan with the butter (in the past it was much more frequent use of lard finely crushed) and let it dry in the sliced onion then add the potatoes into small pieces; cover and cook over low heat until the potatoes themselves will be cooked and tender.
Then mash them with a fork so that they form a whole with the onion, sprinkle lightly with Grappa, add a little salt and pepper.
Put the slices in the pan and cook Montasio preparation, always on low heat, for about twenty minutes, taking care of twisted and turned from time to time so that eventually the "Frico" has a "biela crustolaza" (a nice crispy crust and golden). Serve hot with possibly accompanying polenta.
Recommended Grappa:
PO' di Poli Morbida
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
1 Kg of cheese Montasio 5-6 months
350 g mount peeled potatoes
300 g white peeled onion
100 g alpine butter
Grappa
Salt
Pepper - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- First Courses
- Preparation time:
- About 40 minutes
- Notes:
- The '' Frico '' is a typical dish of carnia, succulent and delicious and it was considered the "food for work" of "boscadòrs, woodsmen by for the very high energy value it features. Its origin is ancient and the first written recipe dates back to the second half of the fifteenth century and is mentioned in the book "Art coquinaria" Maestro Martino, cook the Patriarch of Aquileia Lodovico Trevisan.
