"Frico" debate

The "frico" debate has become the argument of the day  in our country since Gerard Depardieu has decided to serve it at his famous restourant in Paris.

Gerard is  famous here because he visited our country different times  and seems he is going to buy a vineyard.

The "frico" is a famous cheese plate ... very popular. It can be cooked in  different ways

as mixture with potatoes   (normally we use not seasoned cheese) or just cheese .. it can be thin or thick, it can be served with other ingredients .. it's delicious.

Frico and potatoes ..

Frico with potatoes

• 10 ounces (250 g) fresh or moderately aged Montasio cheese, thinly sliced
• A scant pound (400 g) potatoes, peeled and cut in matchsticks.
• 1/4 cup unsalted butter or olive oil

Heat the fat in a skillet and sauté the potatoes for a few minutes, or until they begin to soften and brown, then add the cheese and continue cooking, shaking the pan every now and then so the cheese gets to the bottom of the potato mixture; once the bottom of the mixture has begun to brown carefully slide it out onto a plate using a spatula (you don't want to break the frico), then invert the frico back into the pan so you end up with the browned side up (as you would if you were flipping a frittata). Continue cooking the frico for a few minutes more, until the underside is also brown; it should have a crunchy skin and a soft inside. The total cooking time of the cheese will be about 12-15 minutes. Serve it with polenta on the side.

keep in touch and enjoy your "frico"

bye