Frico Cheese Fry
with Onion and Potatoes
Frico cheese fry with onion and potatoes is a speciality from Friuli Venezia Giulia, where it is normally served as a substantial starter.
A visit to Udine is not complete without a frico cheese fry. The local speciality relies heavily on the DOC protected Montasio cheese that has been produced in the Carnic Alps since the 1300 century. Apart from the cheese, ingredients vary from village to village and from person to person. This version with onions and potatoes resembles the one we had at the Trattoria Al Marinaio in Udine. It looks like something you’d wish you’d never seen, but it tastes fantastic – if you like oozy cheese with crunchy edges.
200 ml vegetable stock
400 g Montasio cheese (another firm and mild cheese from cows’ milk can be used instead)
Olive oil, salt and pepper
Peel onion and potatoes.
Chop the onion finely and fry it over low heat in a little olive oil.
Grate the potatoes, and add them to the frying pan.
Stir in vegetable stock, when potatoes and onion start to stick.
Grate the cheese and spread it over the fried onion and potatoes when they are done and the liquid has evaporated.
Leave the frico cheese fry on the heat until all the cheese has melted and the dish has become golden brown along the edges. (Or bake it in the oven at medium heat)
More cheesy specialties like frico cheese fry: