← Nouns Cooking · Italian

Ingredients

• 500 g floury potatoes, peeled and coarsely grated or thinly sliced
• 1 Onion, thinly sliced
• 30 g Butter
• 300 g Montasio cheese (or mature Asiago or fontina), coarsely grated
• Salt
• Black pepper

Method

1. Melt the butter in a 24 cm non-stick frying pan over medium heat and cook the onion for 5 min until soft.
2. Add the potatoes, a pinch of salt and pepper and a splash of water. Cover and cook for 12–15 min, stirring now and then, until the potatoes are tender and some have broken down.
3. Scatter the cheese over the potatoes, stir it through and press everything into an even cake.
4. Cook uncovered over medium-low heat for 6–8 min, without stirring, until the cheese fat bubbles up and the base forms a deep golden crust. Shake the pan to check it moves freely.
5. Slide the frico onto a plate, flip it back into the pan and cook the other side for 5–6 min until crisp. Cut into wedges and serve hot, ideally with soft polenta.

Tips

• Montasio is made with animal rennet; pick a vegetarian-friendly cheese if needed.
• If the cake sticks, give it another minute: the crust releases once it is properly browned.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar