We are thrilled to share with you a beloved recipe from the beautiful region of Friuli-Venezia Giulia in northeastern Italy: Frico, a culinary gem that celebrates simplicity and rich flavors.
The original recipe only calls for 3 ingredients: cheese, lots of cheese, potatoes and onions.
Frico has its roots in the resourceful practices of local cheesemakers who used leftover cheese from the production of cheese wheels. In times when food was scarce, potatoes and onions were staple ingredients in every household, making Frico an accessible and comforting dish for many.
This version of Frico, Chef Luca Manfè is incorporating Pecorino Toscano along with two types of salami. While it may deviate from the most traditional recipes, this combination promises a burst of flavors that is sure to delight your taste buds.
Difficulty: Medium
Time of Preparation: 1 hour
Time of Cooking: 1 hour 30 minutes
Doses for: 6 people
1 tablespoons butter
2 large white onions, very thinly sliced
1 pound (455 g) russet or Yukon Gold potatoes, peeled just before grating
70g Pecorino wedge
70g Pecorino wedge w/ Pink peppercorn
70g Pecorino wedge w/ Pistachio
100g Salame Felino
100g Salame Strolghino
Salt
1. Cut the onions in very thin slices.
2. Heat the butter in a large nonstick pan over medium-low heat.
3. Add the onions, season with salt and cook for 15/20, until the onions are very soft, taking care not to let them get caramelized and adding a little hot water if the pan starts to get dry.
4. Peel the potatoes.
5. Using a large holes box grater, grate the potatoes into a bowl and add them to the pan all at once.
6. Using two wooden spoons or spatulas, work the potatoes and onions together until they are fully incorporated into a very sticky and wet paste; this will take about 10 minutes.
7. Cut the cheeses and salami in small cubes.
8. Add the salami to the pan and mix.
9. Add the cheeses to the mixture. Using the two wooden spoons, work the mixture: grabbing it, lifting it up, stretching it, and repeating— until all the cheese is melted and incorporated and you have a uniform paste.
10. Turn off the heat and grab a large lid or a large round plate and put it on top of the pan, upside down. Rapidly flip it the upright position.
11. Set the pan back on the stove and turn the heat to medium-low.
12. Continue to cook until a light brown crust forms on the bottom, 5 to 10 minutes.
13. Move the frico into a plate or cutting board and let it rest for a few minutes before cutting into it to let the cheese set.
