Frico is an Italian cheesy potato pancake. Cheese and potatoes: what could be better?
This simple recipe from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in genius ways.
SERVING: Yield 6 slices
- ½ pound Parmigiano Reggiano or Grana Padano cheese, grated
- 1 medium potato (½ pound), peeled & grated
- 1 small onion, sliced
- 2 tablespoons extra virgin olive oil
- Salt & freshly-ground black pepper, to taste
- Pour the olive oil into the skillet, set over medium heat, and scatter in the sliced onion.
- Cook for a minute, then scatter the potato in the pan.
- Toss and tumble the potatoes with the onion, and season with the salt and grinds of black pepper.
- Cook for about 5-10 minutes, tossing frequently, until the potatoes are lightly crisped and golden.
- Add the cheese.
- Combine with the potatoes and onion, until the cheese is well distributed.
- With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.
- Lower the heat and let the frico cook, undisturbed, as the cheese melts and crisps, until the bottom is very brown and nicely crusted, about 5 minutes.
- Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down.
- Cook until the second side is crisp and brown, about 5 minutes more.
- Slide the frico onto a plate, slice into 6 wedges, and serve immediately.