Instructions
Melt the butter in a 24 cm nonstick pan and soften the onion over low heat until pale gold, about 8 minutes.
8 minAdd the potatoes and a pinch of salt, cover, and cook gently, turning now and then, until they crush easily against the side, about 20 minutes.
20 minCrush the potatoes roughly in the pan with the spoon; you want rubble, not puree.
2 minAdd both Montasios and stir until fully melted into the potatoes, then stop stirring entirely and press the cake flat.
5 minCook undisturbed over medium-low heat until the underside smells toasty and releases in one piece, 8 to 10 minutes. Flip with a plate and crisp the second side.
18 minSlide onto a board, rest 3 minutes, and cut in wedges. Black pepper over, polenta alongside if you are hungry like a carnico.
Chef's Tips
- Two ages of Montasio: All young and the frico is bland and rubbery; all aged and it turns greasy. Half and half is the dairy workers’ ratio.
- Let the crust happen: The hardest step is doing nothing. Move the pan, not the cake, and trust the sizzle to tell you when the crust has set.
- Frico friabile, the lacy all-cheese wafer, is the same cheese melted alone into a crisp; make a few as a cook’s treat while the cake rests.
