"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-02-2011, 09:14 AM   #1
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Italian weekend: the "frico" recipe

Nice weekend in the Friuli region, NE Italy, with my old school friend Marco. I ate really well, not suprisingly, and spent very little, somewhat surprisingly... And I discovered a gooood culatello, the culatello from Sauris. But the most typical local recipe that we tasted was the "frico" with potatoes, that is cheese cooked with mashed potatoes.
4 servings: dice 400 g of Montasio cheese (or Asiago) into small pieces, then boil 400 g of potatoes and mash them up roughly with a fork. Put the mashed potatoes in a pan and sauté for 5 minutes (without adding fats). Add the cheese and press it into the mashed potatoes with a fork. Try to form a round shape with the potatoes and cheese in the pan. When the fritter is brown on the bottom, turn it without breaking it and get the other side brown, too. When both sides have turned brown, turn off the heat and leave for a couple of minutes, then remove the frico from the pan and serve it! The result must be crisp outside and soft inside.
It's very simple, no fats, no added salt, just cheese and potatoes, but it's really tasty!

Ciao! Or, as they say in Friuli, mandi!

Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 09:16 AM   #2
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
That sounds really tasty. Welcome to DC.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 08-02-2011, 09:36 AM   #3
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Zhizara View Post
That sounds really tasty. Welcome to DC.
Thank you.
Frico is tasty! Especially with a glass of good wine...

Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 10:01 AM   #4
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
Sounds fabulous!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-02-2011, 10:15 AM   #5
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
I confess to making fricos all the time. It's an addiction, they are so good.

I have access to all kinds of great cheeses here but Montasio is hard to find. Sometimes I bring it back from NYC but generally I make it with an aged asiago or manchego.

I also top mine with a lightly dressd arugula salad from my garden.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-02-2011, 10:29 AM   #6
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by jennyema View Post
I confess to making fricos all the time. It's an addiction, they are so good.

I have access to all kinds of great cheeses here but Montasio is hard to find. Sometimes I bring it back from NYC but generally I make it with an aged asiago or manchego.

I also top mine with a lightly dressd arugula salad from my garden.
You're tempting me! How do you prepare this salad? I mean, you just dress the arugula (salt, oil, winegar?) and then place it on top of the frico?
Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 10:33 AM   #7
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Quote:
Originally Posted by Luca Lazzari View Post
Thank you.
Frico is tasty! Especially with a glass of good wine...

Chin Chin Luca are you a Rossoneri? also do you cook the Scorfano fish.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-02-2011, 10:41 AM   #8
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Bolas De Fraile View Post
Chin Chin Luca are you a Rossoneri? also do you cook the Scorfano fish.
Cin cin, Bolas.
YES I AM. Sempre forza Milan.

And for the scorfano, I don't, but since you're asking I think I will try it in the next days. I'll keep you informed!
Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 10:44 AM   #9
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Quote:
Originally Posted by Luca Lazzari View Post
You're tempting me! How do you prepare this salad? I mean, you just dress the arugula (salt, oil, winegar?) and then place it on top of the frico?
I make the frico just as you do (more or less). I have experimented with shredded potato, too.

On the side I put the washed greens in a bowl and very lightly dress with a vinaigrette of some sort, depending on my mood.

I pile the greens on the frico when serving. The crispy, spicy arugula and the acid are very good counterparts to the cheesy frico. Plus then I can justify eating it as a whole meal since real vegetable matter is involved.

And of course, a glass or three of some good wine!

I am very glad you posted this recipe, as it couldnt be easier or more delicious!
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-02-2011, 10:46 AM   #10
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by jennyema View Post
I make the frico just as you do (more or less). I have experimented with shredded potato, too.

On the side I put the washed greens in a bowl and very lightly dress with a vinaigrette of some sort, depending on my mood.

I pile the greens on the frico when serving. The crispy, spicy arugula and the acid are very good counterparts to the cheesy frico. Plus then I can justify eating it as a whole meal since real vegetable matter is involved.

And of course, a glass or three of some good wine!

I am very glad you posted this recipe, as it couldnt be easier or more delicious!
Thank you!
I will surely try it, but with no more than one glass of wine (for each arugula leaf).
Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 10:48 AM   #11
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Thought so, I support that other good "socialist" team in red Liverpool FC my home city. I also used to do a lot of business in Mussolente, have you visited Croatia?
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-02-2011, 10:59 AM   #12
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Bolas De Fraile View Post
Thought so, I support that other good "socialist" team in red Liverpool FC my home city. I also used to do a lot of business in Mussolente, have you visited Croatia?
I still remember when the Brigate Rossonere, and everyone of us in San Siro, sang your hymn after Hillsborough.
No, the only time me and my old friend Marco crossed the boundary to enter Yugoslavia (1978, more or less...), the guards stopped us for three hours to search the car. Marco was a mad Milan fan, and his car didn't looked exactly reassuring... Then we had little time left and stopped in Slovenia.
Fantastic grilled meat for a few cents near Kranjska Gora!
Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 11:08 AM   #13
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
We came back from a month in Serbia a few weeks ago where the pig is king, we usually spend a month with family on Hvar near the Island of Korcula the birth place of the Croatian Marco PoloClick image for larger version

Name:	garden & BBQ 227.jpg
Views:	319
Size:	112.3 KB
ID:	11675clic on pic
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-02-2011, 11:19 AM   #14
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
Quote:
Originally Posted by Luca Lazzari View Post
I will surely try it, but with no more than one glass of wine (for each arugula leaf).
I like the way you think!
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 08-02-2011, 11:36 AM   #15
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Zereh View Post
I like the way you think!
And it's one of the few areas in which I do what I think...
Luca Lazzari is offline   Reply With Quote
Old 08-02-2011, 11:40 AM   #16
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Bolas De Fraile View Post
We came back from a month in Serbia a few weeks ago where the pig is king, we usually spend a month with family on Hvar near the Island of Korcula the birth place of the Croatian Marco PoloAttachment 11675clic on pic
WONDERFUL photograph!
Here in Pavia the pig is king, too.
Our dialect word for "pig" is "nimŕl", that is like the Italian word "animale", animal: for us the pig is THE animal...
Luca Lazzari is offline   Reply With Quote
Old 08-03-2011, 12:30 AM   #17
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
what kind of pan do you use to make the frico, luca? is it non-stick?

i'm curious since you mentioned adding no fat, and the potatoes still get browned and don't break up.

jenny, what's the difference between a frico and a potato and cheese knish? maybe deep frying?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-03-2011, 01:30 AM   #18
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by buckytom View Post
what kind of pan do you use to make the frico, luca? is it non-stick?

i'm curious since you mentioned adding no fat, and the potatoes still get browned and don't break up.

jenny, what's the difference between a frico and a potato and cheese knish? maybe deep frying?
Yes, I use a nonstick, flat pan.
It's called "testo", it's the modern version of a typical large and flat pan they use in Romagna to prepare the piadina. I'm currently using it almost for everything, because it's large and I can cut the fats. When I can, I keep the heat not too high, too. I prefer to spend some minutes more in front of the fires, fiddling with my food, I'm a sort of a maniac...
However I think you can use a little butter with the frico.
Luca Lazzari is offline   Reply With Quote
Old 08-03-2011, 02:21 AM   #19
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Tom mate putting my mohel hat on a knish is wrapped in pastry and has a crimped flap my speciality
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-03-2011, 02:29 AM   #20
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Luca the best pizza emerges from a wood fired oven. The best pizza I have eaten was a potato pizza near Pescara. I dont have a wood fired oven in the UK but I do have an old Bompani Range with a spit, the oven gets to 625f on a good day, I use a stone and make my own dough (50/50 milk and water) and still it does not taste the same, any tips.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Reply

Tags
italian, montasio cheese, recipe

Italian weekend: the "frico" recipe Nice weekend in the Friuli region, NE Italy, with my old school friend Marco. I ate really well, not suprisingly, and spent very little, somewhat surprisingly... And I discovered a gooood culatello, the culatello from Sauris. But the most typical local recipe that we tasted was the "frico" with potatoes, that is cheese cooked with mashed potatoes. 4 servings: dice 400 g of Montasio cheese (or Asiago) into small pieces, then boil 400 g of potatoes and mash them up roughly with a fork. Put the mashed potatoes in a pan and sauté for 5 minutes (without adding fats). Add the cheese and press it into the mashed potatoes with a fork. Try to form a round shape with the potatoes and cheese in the pan. When the fritter is brown on the bottom, turn it without breaking it and get the other side brown, too. When both sides have turned brown, turn off the heat and leave for a couple of minutes, then remove the frico from the pan and serve it! The result must be crisp outside and soft inside. It's very simple, no fats, no added salt, just cheese and potatoes, but it's really tasty! Ciao! Or, as they say in Friuli, mandi! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 03:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.