Frico con Patate
Preparazione 20 min · Cottura 45 min · Porzioni 4 · Difficoltà Facile
Procedimento
Melt the butter in a 24 cm nonstick pan and soften the onion over low heat until pale gold, about 8 minutes.
8 min
Add 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 min
Crush the potatoes roughly in the pan with the spoon; you want rubble, not puree.
2 min
Add both Montasios and stir until fully melted into the potatoes, then stop stirring entirely and press the cake flat.
5 min
Cook 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 min
Slide onto a board, rest 3 minutes, and cut in wedges. Black pepper over, polenta alongside if you are hungry like a carnico.
I consigli della nonna
Consigli in cucina
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.
