Friulian Frico

With the arrival of autumn, when the colors of the leaves begin to change and the air becomes cooler, Friulian Frico emerges as an ideal dish to warm up family evenings. This recipe, a symbol of the culinary tradition of Friuli Venezia Giulia, combines the creaminess of cheese, usually Montasio, with the sweetness of potatoes, creating a perfect blend of flavors and textures. The cooking technique, which involves a slow melting in the pan, allows the cheese to release all its aroma, while the golden crust that forms on the surface adds an irresistible crunch. Perfect to serve as a main dish or as an appetizer during a dinner with friends, Frico also lends itself to creative variations with the addition of seasonal vegetables, such as zucchini and red bell peppers. Each bite offers an authentic experience that tells of a land rich in history and gastronomic tradition, making every meal a special moment.

For the frico: mix the cheese, stripped of its rind and cut into small pieces, with the potatoes passed through a potato ricer. Sauté the chopped onion in a little oil in a non-stick pan, then add the potatoes and cheese. In a ring mold of 8 cm, level very well with a wooden spatula and let it melt slowly until a nice crust forms. Flip it over and let it color on the other side as well. If necessary, adjust with salt and pepper.
For the polenta: clean and wash the bell peppers, cut them into pieces, and sauté them in a pot where we will then make the polenta, cover with water and cook until all the liquid reduces, blend and add one liter of water, bring to a boil and pour in the polenta flour, adjust with salt and cook for about 40 minutes. Once ready, keep warm, take some of the polenta and spread it on a silpat to a thickness of two mm. Dry in the oven at about 90 degrees for 1 hour. We will obtain sheets to use as a garnish with the salad.
Presentation: place the frico in the center of the plate, the cream of polenta and bell peppers, on top add our salad dressed with a light vinaigrette, the zucchini cut into julienne, and a quenelle of goat cheese, finally the polenta sheets.