| Frico, or fried cheese is an Italian delicacy that has | | | | Of course, such experimentation with frico |
| been around for centuries. Montasio cheese is the | | | | requires several fun and tasty sessions and my |
| traditional Italian cheese used for frico. Montasio | | | | suggestion is to enjoy a nice wine from the region |
| cheese comes from the northeastern part of | | | | while doing so. Invite some friends or round up |
| Italy in what is known as the Friuli-Venezia Giulia | | | | the family. An interactive appetizer course, if you |
| region. Montasio cheese originated around the | | | | will. |
| seventeenth century by an order of monks. | | | | Basic Frico |
| Sometimes referred to as frico crisps, frico can | | | | In a non-stick frying pan, heat several drops of |
| indeed take on a crispy characteristic that when | | | | olive oil over a medium heat. Depending upon the |
| broken into pieces makes an excellent appetizer | | | | age of your Montasio cheese, shred or cut in |
| or snack. Yet frico can also be cooked in a | | | | small strips about 12 ounces of Montasio cheese |
| manner that results in more of an omelette flair. | | | | and sprinkle evenly into the pan. Brown slowly |
| The locals of Friuli often add whatever ingredients | | | | while spooning off the excess fat if you desire. |
| are on hand into their frico. Diced potatoes are | | | | When the edges start to brown, flip the frico and |
| commonly added to the frico creating frico con | | | | cook the other side. Remember... pancakes! |
| patate. | | | | Remove from the pan and let cool until it is able |
| The age of the Montasio cheese used will | | | | to be handled. Break into pieces and open your |
| determine the end result of your frico. A young | | | | wine of choice. That's all there is to it. |
| Montasio cheese, or montasio fresco makes the | | | | Frico con Patate-Frico with Potatoes |
| frico more omelette-like, while aged Montasio | | | | In a non-stick frying pan, heat several drops of |
| cheese or montasio stagionato produces a crisp | | | | olive oil over a medium heat. Add 1 diced onion |
| frico. | | | | and 4 medium potatoes, slivered and briefly saute. |
| Cooking times also come into play when making | | | | Add a cup of chicken broth and reduce heat to |
| frico. Frico requires constant monitoring if you're | | | | low. Cook until potatoes are done and the broth |
| to achieve your preferred results. Frico comes | | | | has been absorbed. Shred 14 oz. of montasio |
| together rather quickly and is very easily burned | | | | cheese and evenly sprinkle on top. The frico is |
| at this point. Frico has a fine line between the | | | | done when the edges turn crispy brown. |
| omelette stage, the crisp stage and rubbish. | | | | Remember...omelette! |
| Although Montasio cheese is traditionally used for | | | | Bacon or sausage can be fried in the pan as a |
| frico, Parmigiano-Reggiano may be substituted. | | | | substitute for the olive oil. Drain excess grease |
| Personally, I have used Asiago instead of Montasio | | | | and dice meat. Add to the frico. |
| cheese with excellent results. | | | | You're on your own. If all went well, your basic |
| Making frico is not so much a science with precise | | | | frico recipe is ready for your personal signature. |
| methods or ingredients, but rather an | | | | As you can imagine, a wide variety of ingredients |
| understanding. An understanding of how you | | | | can be added to frico. One of my favorite |
| prefer your frico, an understanding of the end | | | | experiments produced an excellent seafood frico |
| results based on the age of the Montasio cheese, | | | | using shrimp, scallops and diced clams. I've even |
| cooking times and an understanding of ingredients | | | | taken montasio frico into Cajun country with |
| added. | | | | spicy sausage and a bit of Tabasco. |
| Frico may also be formed while still warm. | | | | Explore frico cups filled with millions of possibilities. |
| Creating and filling small cheese "baskets" or frico | | | | Have fun experimenting and...buon appetito! |
| shells opens up another world of frico creativity. | | | | |