Frico facts for kids
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| Alternative names | Cheese crisp (thin version) |
|---|---|
| Type | Garnish (thin version) |
| Place of origin | Italy |
| Region or state | Friuli |
| Main ingredients | Cheese, Potato |
Frico is a yummy, traditional dish from Friuli, a region in northeast Italy. It's mostly made from heated cheese. Sometimes, other things like potatoes are added too! Long ago, people in Friuli were not very rich. They made frico to use up leftover cheese rinds so nothing went to waste.
There are two main kinds of frico. One is soft and thick, often served in slices. The other is thin and crunchy. This thin version can be a garnish (something to decorate food) or a tasty appetizer. The soft frico has a very long history. However, people aren't sure exactly when the thin frico first appeared.
The first recipes for frico were written around 1450. They were created by Maestro Martino, a cook for an important church official in Aquileia. Frico is a bit like another mountain dish called rösti.
How to Make Frico
Like many old recipes, making frico is quite simple. You don't need many fancy ingredients.
Making Soft Frico
Soft frico uses cheese with a lot of fat, usually a type called Montasio. People often add potatoes and onions. You can also add other vegetables if you like! First, slice the potatoes and onions. Then, cook them in a big frying pan with butter or oil.
Next, add the same amount of shredded cheese to the pan. Press the mixture down to form a thin, flat cake. Cook one side until the cheese melts and turns golden and crispy. Carefully flip it over. Then, brown the other side until it's ready to eat!
While Montasio is the most common cheese, you can use others like Asiago cheese. Sometimes, people even mix different cheeses together. Soft frico is often served with polenta (a dish made from cornmeal) and red wine.
Making Thin Frico
To make thin frico, you put a thin layer of shredded cheese into a frying pan. You cook it until the cheese becomes soft and easy to bend. It should also get a little crispy.
While the frico is still warm, you can shape it! People often mold it into small baskets, bowls, or other fun shapes. These can then hold other foods or be used as decorations.
Frico in Popular Culture
Frico comes from a small region in Italy. Because of this, it's not very well known, even to many Italians. However, it got some attention in Italy and the United States in 2013. This happened when Luca Manfè, who is from Friuli, made it on the TV show Masterchef. He cooked it during the semi-finals of the fourth season. Potato and egg frico was also shown on a TV episode of "Lidia's Kitchen" in 2020.
See also
In Spanish: Frico para niños
