Friulian cuisine is not very well known in Spain, perhaps because it is the opposite of the clichés of Italian cuisine. It is mountain cuisine, simple and forceful, we could even say crude: I use these adjectives with knowledge, since I grew up there, and I really enjoyed those dishes. Polenta runs through my veins, and when I return to my city I need some slices of salame all’aceto (fresh sausage stewed with vinegar) and a little frico.
What is the frico? In its most basic version it is a cheesecake made in a frying pan, although it is very common to find it made with potatoes and in recent years versions with speck or sausage. It is even possible to buy it already done to heat it comfortably at home.
cheese matters
If you are thinking about the provoletta in a clay pot that is found in some Italian and Argentine restaurants, forget it: they are two very different dishes and this is due to the characteristics of the cheeses. In the case of the provoletta a type of cheese is used provolone either caciocavallofrom cow’s milk from pasta filata. For the frico we also use a cow’s cheese, but from pressed paste (a standard cheese, come on, like a manchego but from cow’s milk).
The official cheese to make frico is Montasioa DO cheese that is produced throughout Friuli-Venezia Giulia and part of Veneto. It is difficult if not impossible to find it in Spain, and it is not necessary either: we can use another cow’s milk cheese with similar characteristics. Will it be the same? No, but it will do. Think of a Comté or a Gruyer. If you can’t find one of these, or you want to try it without spending a lot, you can start with a more affordable cheese. The important thing is that it is made of pressed dough (think of the typical cheese that is served in wedges) and that it has as much milk as possible. of cow.
What is it taken with? frico?
With so much forcefulness you will think that the perfect accompaniment is something light and crunchy, a green salad, some dressed tomatoes. The final decision is yours and at home you will do what you like best, but I have the duty to tell you how it is traditionally taken: with polenta. In fact, in the link above where you can buy the fricos It is suggested to also buy corn flour.
It seems like a contradiction: dense carbohydrates with a cheese and potato cake, how heavy. But returning to the simile of the potato omelet, isn’t a tortilla sandwich the most delicious thing you can think of? Making polenta at home is very easy, you only need corn flour. The typical one is coarsely ground – you will find it in Italian product stores – but finely ground, which is found in bulk stores or in Galician bakeries, will also work for you.
How to make polenta
In a heavy-bottomed pot, mix one part corn flour with five parts cold water. Mix well with a whisk, turn on the heat and mix from time to time while the water heats. When the polenta begins to thicken, lower the heat to low, cover and let it cook for 30 minutes. Freshly made it will be soft, almost fluid. If it is left to cool in a dish, it can then be cut into slices and grilled, for example.
Time: 45 minutes
Difficulty: The grater is your best friend
Ingredients
For 4 people
- 500 g semi-cured or cured cow’s cheese (or half and half)
- 2 medium potatoes
- 1 onion
- Olive or sunflower oil
To accompany
- Corn flour for polenta
- Salt
Instructions
Cut the onion into thin slices.
Peel the potatoes and grate them on the coarse side of the grater.
Grate the cheese in the same way.
In a frying pan, heat four tablespoons of oil, add the onion and let it cook over low heat for about 10 minutes.
Add the grated potatoes, mix, and let them cook for about 10-15 minutes. It is important to mix often so that they do not stick to the bottom.
Add the grated cheese and mix. A soft but compact dough will form, and the cheese will gradually release some of its fat. Continue stirring for about five minutes, to make sure everything is well melted.
Eliminate excess fat as much as possible.
Heat a non-stick frying pan, add a little oil and pour the frico dough. Let it cook over medium-high heat until a golden crust forms underneath. It is possible that fat continues to come out, in which case you can remove it with a spoon.
After having made sure that it is well browned underneath, turn the frico over, with the help of a plate just like with an omelet. Note: The top will still be soft, be careful of unexpected spills.
Let it brown on the other side, and serve hot with the polenta.
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