Served as a mouth-watering appetiser in Friuli's best traditional restaurants, frico is a dish that has resulted from the old country custom of melting cheese rinds on the embers of the fire.
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INGREDIENTS |
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Montasio cheese |
300 |
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g |
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Alpine pasture cheese |
300 |
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g |
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Butter |
100 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Cut the cheese into very thin slices. |
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Melt the butter in a frying pan, add the cheese and season to taste. |
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Leave the cheese to cook until, after it has melted, it solidifies and resembles a golden, crunchy omelette. |
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Once cooked on both sides, rest on kitchen paper for a few minutes then serve immediately. |
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CHEF'S NOTE |
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In some parts of Friuli such as Carnia, it is customary to enrich frico with different ingredients such as onions, potatoes, aromatic herbs and apples. |
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For fans of white wines, Tocai is a full-bodied wine which is ideal for accompanying frico; for those who prefer reds, the Merlots are excellent. |
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