This recipe comes from Lidia on Create TV. We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.
It is one of those versatile recipes that you can add whatever ingredients your family loves. I would definitely add mushrooms!
Ingredients
- 1 medium baking potato, 1/2 pound
- 2 Tbsp extra virgin olive oil
- 1 small onion, sliced (1/2 cup)
- 1/2 cup thinly sliced scallions
- 1/4 tsp kosher salt
- Freshly ground black pepper to taste
- 1/2 pound Montasio Cheese, shredded
Directions
Boil the potato in a pan of gently boiling water until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy. Drain and cool the potato, remove skin, and slice into neat ¼-inch thick rounds.
Pour the olive oil into the skillet and cook on medium heat. Add the sliced onion and scallions.
Cook for a minute and scatter the potato rounds in the pan. Toss the potatoes with the onion and scallions and season with salt and black pepper.
Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.
Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.
Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.
Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.
Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.
Shake the pan to loosen and put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 5 minutes more.
Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.
Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.
2 comments:
Where are the eggs?
Curious about the absence of eggs and pepperoncini chiles. Also, how many servings does this recipe provide? Thanks!
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