Friulian frico with potatoes is a cheese and potato flatbread: crispy outside, stringy inside. Traditional recipe in 30 minutes.
Introduction
Frico is the dish they put in front of you in Friuli when the cold arrives: Montasio cheese melted in the pan with potatoes, crispy outside and stringy inside. It is peasant cuisine that has become a symbol, born to use the cheese offcuts left over after ageing. Its secret lies entirely in two things: Montasio — which melts without becoming too stringy and has just the right savouriness — and slow cooking, which gives the little crust time to form without burning.
The version with potatoes is the most common today: the potatoes absorb the fat from the cheese and give softness to the dish, while the onion cooked down with butter brings the sweetness that balances the saltiness of the Montasio. It is eaten hot, straight from the pan, and if you manage to get it out of the pan whole without it breaking you have hit the mark.
For this recipe we use Müller Thurgau Trevenezie I.G.T. from Italo Cescon, an aromatic white with the acidity needed to cut through the melted cheese and a structure that carries the richness of the dish without overwhelming it.
The Story of Friulian Frico
Frico was born in the mountain huts of Carnia, where Friulian cheesemakers aged Montasio. The cheese offcuts and rinds that were left over were not thrown away: they were melted in a pan with butter and became the herdsmen's snack, eaten with polenta or bread. It was scrap cuisine that warmed, nourished and cost nothing.
The version with potatoes came later, when frico came down from the mountain huts and became a home dish: the potatoes make it softer and more substantial, and the onion cooked down with butter sweetens it all. Today frico is found in all the osterias of Friuli, and every family has their own version — some make it thin and crispy like a wafer, and some prefer it thick and soft, almost like a cheese omelette.
Ingredients
- aged Montasio cheese300 g
- white potatoes400 g
- white onion1 medium (about 150 g)
- Black Truffle Butter Spread 75g40 g
- extra virgin olive oil2 tablespoons
- saltas needed
- black pepperas needed
Equipment Needed
- Non-stick frying pan 24-26 cm in diameter
- Grater with large holes
- Mandoline or sharp knife
- Wide spatula
Tip: The non-stick frying pan is essential: without it, the cheese sticks and does not come away whole. Use a pan with a heat-resistant handle, because it will be on the heat for a long time.
How to Prepare Friulian Frico with Potatoes — Traditional Recipe
Prepare the ingredients
Peel the potatoes and cut them into thin slices with the mandoline or knife, then rinse them under cold water and dry them well with a tea towel to remove the starch. Grate the Montasio with large holes. Peel and slice the onion thinly.
Chef's tip: The potatoes must be dry: if they bring water into the pan the frico will not stick and will not become crispy.
Cook the potatoes with the onion
Put the butter and oil in the pan and heat them over medium heat. Add the onion and let it wilt for 2-3 minutes, then add the potatoes. Salt lightly, stir and cook covered for 10-12 minutes, turning from time to time, until the potatoes are soft but not mushy.
Add the cheese and form the frico
Lower the heat, spread the grated Montasio over the potatoes and stir to melt it. When the cheese starts to melt, press everything down with the back of the spatula to form an even disc. Let it cook without touching for 8-10 minutes, until the bottom is golden and crispy.
Chef's tip: Do not turn too soon: the frico must form a crust on the bottom before being turned, otherwise it will break.
Turn and finish cooking
Put a plate over the pan, flip the frico onto the plate, then slide it back into the pan from the raw side. Cook another 5-7 minutes until this side too is golden and crispy. Serve immediately, hot, cut into wedges.
Wine Pairing for Friulian Frico
Frico with potatoes brings together the fat of the melted Montasio cheese and the starchy sweetness of the potatoes: a rich, rounded dish that calls for a white wine with lively acidity and structured body. It needs freshness to cut through the fat, a little depth to carry the sticky texture of the cheese, and an aromatic note that dialogues with the fried onion without masking it. A white that is too timid is overwhelmed; one that is too aromatic clashes with the dish.
Recommended White Wine
Müller Thurgau Trevenezie I.G.T. — Italo Cescon — Müller Thurgau Trevenezie I.G.T. is the right white for frico: it has the acidity needed to clean the mouth from the fat of the cheese and a harmonious structure that does not get lost in front of the dish. The aromatic notes of sage, peach blossom and candied fruit bind well with the fried onion and with the sweet component of the potatoes, while the bitter almond finish closes dry and calls for the next mouthful. It is a wine that accompanies without masking, and its elegant body carries the weight of frico without chasing the opulence that is not needed here. Serve it at 10-12 °C, lightly chilled to lift the aromatics.
The Territorial Alternative
Pinot Grigio DOC delle Venezie — Italo Cescon — Pinot Grigio delle Venezie brings a lively acidity that cuts through the melted cheese with every sip and a mineral savouriness that balances the fat without attacking it. The clean fragrance of pear, apple and citrus does not clash with the fried onion, and the medium-structured body at 12,5 degrees carries the richness of the dish without overwhelming it. The dry finish cleans the palate without leaving sweetness that would clash with a fatty dish. It is a more neutral and versatile choice than Müller Thurgau, which works well on both thin crispy frico and thick soft frico. Serve it at 10-12 °C.
Want to explore the grape variety? Our guide to Pinot Grigio
Craft Beer as an Alternative
Bold Helles Beer — Norah's Farm — Bold Helles in German style is the pale beer that works best with frico: the bottom fermentation gives it a round, soft body that carries the richness of the cheese without being crushed, the delicate carbonation cuts through the fat without attacking, and the malty cereal taste dialogues with the starchy sweetness of the potatoes. The restrained bitterness and slightly dry finish balance the fat of the Montasio without ever clashing, while the modest strength at 4,8 degrees makes it drinkable and does not mask the dish. It is a softer and rounder choice than wine, which accompanies frico with less acidity and more malty volume. Serve it at 6-8 °C, chilled but not ice-cold.
Variations
- Crispy frico: without potatoes, just Montasio cheese melted in the pan until it forms a thin crispy wafer. It is made with grated aged Montasio, cooked over medium heat until it melts and becomes golden. It is more difficult but more striking.
- Soft frico: with more potatoes and less cheese, almost like an omelette. It is cooked covered without making it crispy, and stays soft and stringy inside.
- With herbs: add a tablespoon of fresh thyme or chopped rosemary along with the onion. The aromatic note binds well with the cheese.
Frequently Asked Questions
What type of Montasio should I use?
You need aged Montasio, the one with at least 4-6 months' maturation: it has less moisture and melts better without releasing too much liquid. Fresh Montasio is too soft and the frico will not become crispy.
Can I make frico without a non-stick pan?
No, the cheese sticks and you will not get it off. If you really do not have one, use a well-seasoned pan with plenty of butter, but the risk is high.
Can frico be prepared in advance?
It can be cooked in advance and reheated in the oven at 180 °C for 5 minutes before serving, but it loses a bit of crispness. It is always best to make it at the moment.
Can I use another cheese instead of Montasio?
Montasio is irreplaceable: it has the right amount of fat and moisture to melt without becoming too stringy. Other cheeses either become too stringy (like fontina) or do not melt well (like parmigiano).
