Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 large onion, finely chopped
- 1 cup Friulano cheese, grated
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the grated potatoes, chopped onion, grated Friulano cheese, flour, salt, and pepper.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Add the potato mixture to the skillet and spread it out evenly.
4. Cook for 10-12 minutes or until the bottom is golden brown and crispy.
5. Use a spatula to carefully flip the frico over and cook for an additional 10-12 minutes or until the other side is golden brown and crispy.
6. Once cooked, transfer the frico to a cutting board and let it cool for a few minutes.
7. Cut the frico into wedges and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 25g
- Protein: 14g
Substitutions for ingredients:
- Friulano cheese can be substituted with Asiago or Parmesan cheese.
Variations:
- Add chopped bacon or pancetta to the potato mixture for added flavor.
- Use sweet potatoes instead of regular potatoes for a different twist.
Tips and tricks:
- Use a non-stick skillet to prevent the frico from sticking to the pan.
- Be patient when cooking the frico, as it takes time to get crispy and golden brown.
Storage instructions:
- Store any leftover frico in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the frico in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the frico on a wooden cutting board for a rustic look.
Garnishes:
- Fresh parsley or basil leaves.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
Troubleshooting advice:
- If the frico is sticking to the pan, use a spatula to gently loosen it from the bottom before flipping it over.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Friulano Frico is a traditional dish from the Friuli-Venezia Giulia region in northeastern Italy.
Flavor profiles:
- The frico has a crispy and golden brown exterior with a soft and cheesy interior.
Serving suggestions:
- Serve the frico as an appetizer or as a main dish with a side salad or roasted vegetables.
Related Categories
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Region: Italian
Taste: Savory, Salty, Tangy, Cheesy, Oniony, Potato, Potato-Y