Frico’ (Traditional Potato, Onion, and Montasio DOP Cake) Served with charred black cabbage, raisins, and pine nut
By Riley Houstler
Frico’ (Traditional Potato, Onion, and Montasio DOP Cake) Served with charred black cabbage, raisins, and pine nut
Savory creams of cheese and potatoes, paired with the sweet burst of flavor from a raisin, and the seasonal flare of pine nuts make this dish undeniably comforting. With its roots in an impoverished area of Northern Italy, this recipe was originally created to recycle cheese grinds. The dish was unpopular until highlighted in the final rounds of Masterchef by Italian native Luca Manfè. It is now enjoyed by both Italians and Americans. Served hot, stringy, and gooey; this dish is perfect to warm bellies in the Fall and Winter.
Makes for 4
FOR THE FRICO:
Ingredients
500 gr Montasio Cheese, coarsely grated
400 gr peeled potatoes, coarsely grated
200 gr blonde onions, thinly sliced
Method
Begin by mixing the cheese and potatoes. Salt according to taste. Separately cook the onions until soft in a pan with little water, adding water every time it evaporates. Then, combine the onions, cheese, and potatoes. Add the mixture to a lightly greased non-sticking pan and sauté. Cook on low-medium heat. Make sure to constantly drain the fat and liquid that is produced. Cook until both surfaces are caramelized.
NOTE: The cooking of frico’ is slow and requires attention to avoid burning the surfaces.
FOR THE BLACK CABBAGE:
Ingredients
100g Cabbage
2 Tbsp Olive oil
2 Garlic cloves, halved
50g Raisins, soaked in water
50g Pine nuts
Method
Remove the hardened leaves of the cabbage and clean. Then, blanch it in salted water. Chop finely. Sauté in olive oil and add whole garlic cloves, raisins, and pine nuts. Add frico’ and serve.