Frico FriulanoTraditional Crispy (Italian Montasio Cheese Frico)
- 6 days ago
- 3 min read
Updated: 2 days ago
Frico FriulanoTraditional Crispy - Montasio Cheese Frico
Story of the Dish
Region: Friuli Venezia Giulia, Italy
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
One of the oldest and most iconic recipes of Friuli Venezia Giulia, Frico dates back to the 15th century. It was originally created by farmers in the Carnia mountains as a practical way to use leftover Montasio DOP, the region's celebrated alpine cheese.
Over the centuries, Frico evolved into two distinct styles: a thin, crispy cheese wafer and the more traditional version made with potatoes, onions, and Montasio cheese. This recipe follows the classic mountain preparation while presenting it with the elegance of modern Italian fine dining.
The rich flavor of aged Montasio, the sweetness of slowly caramelized onions, and the creamy potatoes create a dish that perfectly reflects the rustic soul of Friuli. Today, Michelin-starred chefs reinterpret Frico with refined plating while preserving its authentic character.
Recipe Information
Region: Friuli Venezia Giulia, Italy
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
Frico
14 oz Montasio DOP cheese, grated (half young, half aged)
1 lb Yukon Gold potatoes, peeled and grated
1 medium sweet onion, finely sliced
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
Kosher salt
Freshly ground black pepper
Garnish
Crispy fried sage leaves
Micro herbs
Chive oil
Fresh thyme
Premium Friulian extra virgin olive oil
Preparation
Step 1 – Prepare the Potatoes
Grate the potatoes.
Wrap them in a clean kitchen towel and squeeze out as much moisture as possible.
Step 2 – Cook the Onion
Heat the butter and olive oil in a non-stick skillet.
Cook the onions over medium-low heat for 10 minutes until soft and lightly caramelized.
Step 3 – Cook the Potatoes
Add the grated potatoes.
Cook for 8–10 minutes, stirring occasionally, until tender.
Season lightly with salt and pepper.
Step 4 – Add the Cheese
Lower the heat.
Fold the grated Montasio into the potato mixture.
Continue cooking until the cheese melts completely.
Using a spatula, shape the mixture into a perfect round.
Step 5 – Crisp the Frico
Cook for 5–6 minutes until the bottom becomes deep golden and crisp.
Carefully flip the Frico.
Cook another 5 minutes until both sides are beautifully caramelized and crisp.
Step 6 – Plate
Place the Frico slightly off-center on a large matte white plate.
Finish with:
crispy sage leaves
fresh thyme tips
micro herbs
small drops of chive oil
a delicate drizzle of premium Friulian extra virgin olive oil
Chef Tips
Combining young and aged Montasio creates the perfect balance of creaminess and flavor.
Remove as much moisture as possible from the potatoes to achieve maximum crispness.
Cook slowly to develop a deep golden crust.
Use a non-stick skillet for easier flipping.
Serve immediately while the exterior remains crisp and the center creamy.
Keep the preparation focused on the principal ingredient in Frico FriulanoTraditional Crispy - Montasio Cheese Frico. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.
Wine Pairing
Best Choice: Friulano DOC Colli Orientali
Excellent alternatives:
Ribolla Gialla DOC
Collio Bianco DOC
Sauvignon Blanc Collio DOC
Pinot Bianco Alto Adige DOC
Nutrition per Serving
Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.
Storage and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.
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