December 6, 2024

Frico Friulano

This iconic recipe from Friuli Venezia Giulia highlights the ingenuity of cucina povera, a tradition of creating simple, delicious dishes from readily available ingredients. Frico, a savory blend of cheese and potatoes, was originally developed as a way to utilize every last scrap of the region’s prized Montasio cheese. Today, it remains a cherished dish in Friuli and beyond.

DRINK WITH: Vinalia x Ronco delle Betulle, Friulano

Montasio, an Alpine cheese with fruity and grassy undertones, has been crafted since the 13th century, originally by monks in the Alps. Protected by DOP (Protected Designation of Origin) status since 1986, its production follows strict traditional methods. The cheese is brined, salted, and aged for at least 60 days, developing a complex flavor that intensifies over time—particularly in wheels aged for more than 18 months.

While Montasio is a key ingredient in authentic frico, it can be challenging to find outside Italy. Fortunately, other Alpine cheeses like Gruyère , Comté , or even a well-aged cheddar make excellent substitutes. With just these cheeses, potatoes, and a touch of creativity, you can recreate the comforting flavors of this historic dish at home. Ready to try it? Dive into the recipe below and bring a taste of Friuli to your table!

INGREDIENTS

1/2 lb Montasio, grated (see note)
1 medium potato, grated (~1/2 lb)
1 small yellow onion, sliced
3 tbsp EVOO
Kosher salt
Freshly cracked black pepper

Picture of Pecharmant wine with magret au poivre (duck with peppercorn sauce)

DIRECTIONS

Pour 2 tbsp olive oil into a medium-sized skillet and warm over over medium heat. Add the sliced onion, cook for a minute, then scatter the potato in the pan. Toss the mixture together, and season with salt and pepper. Cook for about 5-10 minutes, tossing frequently, until the potatoes are lightly crisped and golden.

Add the Montasio cheese and stir to combine with the potato and onion mixture. Cook until the cheese has fully melted, then remove the pan from heat.

Put a tablespoon of oil in a separate, non-stick pan. Pour the mixture of potatoes and cheese, level it with a spatula and then cook over a high flame for a few minutes on both sides to form a crust. Serve the frico very hot.

Note: If Montasio is not available, substitute with any good melting cheese. Gruyère, comté, cheddar, or fontina all work great.

SERVE WITH...

Vintage: 2021

Grape Variety: 100% Friulano (free-you-lahn-oh)

Region: Friuli Colli Orientali DOC, Italy

Drink If You Like: Sauvignon Blanc, Albariño, Grüner Veltliner

Alcohol: 14%

From the organic estate Ronco delle Betulle in northeastern Italy’s Friuli Colli Orientali, this Friulano is en route to being an orange wine, but is refreshing and gentle enough so that it isn’t quite. A few days of skin contact gives the wine a subtle waxy texture, complemented by flavors of green apple skin, pear, quince, and fresh grass. Watch as this wine transforms in the glass over the course of the evening as it enjoys some air.