WHAT IS FRICO?
Italian Cheese Gone to Heaven
If you've never tasted frico, you're in for a delightful treat. Basically fried cheese, frico is a main staple in the Friuli-Venezia Giulia region of
Italy. A simple dish, Montasio cheese is fried in a pan with olive oil similar to a pancake until hardened and crisp. It's then broken up and eaten
as a snack or appetizer. It may also be cooked in a manner that will resemble an omelet.
Young montasio cheese will result in a frico that is soft and cheesy in the middle, while aged montasio cheese will yield a crispier frico. Young
Montasio cheese creates a dish that is more like an omelet and often times includes other ingredients. While the farmers of the region add potatoes
and onions known as frico con patate, the variations are endless.
Frico originates in northeast Italy in the Friuli-Venezia Giulia region. Situated in the foothills of the Alps, this region was home to farmers and
shepherds. Not known for wealth, these people struggled to survive, especially during the harsh Alpine winters. The cuisine that evolved was
simplistic and hardy, yet flavorful. Being home to Montasio cheese, frico became a mainstay since ingredients on hand could be added to the frico.
While often times leftovers were used, a tasty frico still evolved.
Before heading into the fields, the locals would begin their day with a hearty breakfast of frico con patate, or frico with potatoes, while
crisp frico chips were sent with them as a snack. Because frico can contain everything but the kitchen sink, it's fun to try various ingredients.
You'll soon develop your own “secret” recipe...or two!
Making frico is quite easy and only a few things need be noted. Montasio cheese is traditionally used to make frico. Montasio cheese is available in
three grades and effects the end result of the frico:
Montasio fresco, or fresh is aged for 30-45 days. Montasio cheese at this stage is creamier and exhibits a milder characteristic than that of
its counterparts. Frico using this Montasio cheese will produce a runny, cheesy type frico. Can you say “frico omelet”?
Montasio semi-stagionato, or slightly aged takes 90-120 days. At this stage, Montasio cheese begins to develop its characteristics into a
sharper flavor. This frico will form a slight crust, but remain cheesy in the middle.
Montasio stagionato, is aged for up to two years. The flavors have fully developed and the Montasio cheese has become sharp, yet not
overpowering. Montasio cheese at this age must be grated and yields a crispy frico.
Another point to make for a successful frico is to keep a watchful eye on the frico while cooking. It develops fairly quickly at which time the it
could easily burn. You'll soon discover the consistency you prefer...crispy or gooey, which means you'll have to monitor the progress to get the
frico to your liking.
Frico made similar to an omelet, or frico “crisps” are two ways to make frico, yet one other method may be employed. This is where
creativity and artistry meet the frico. While the frico is still slightly warm, it remains flexible and can be molded into shapes. Cut into small
squares and draped over shot glasses make small “baskets”. Once cooled they're ready for a filling of your choice. Draped over a rolling
pin gives you a frico shell and drape your frico over a...well, you get the point. Forming frico while creating fillings offers an endless array of
choices when serving frico.
Although Montasio cheese is traditionally used for frico, Parmigiano-Reggiano may be substituted. Personally, I have used Asiago instead of Montasio
cheese with excellent results.
If you are looking to expand your cheese horizons, experiment with frico. A great treat for yourself or to impress your guests. Good Luck and...
buon appetito!
Italian Cheese in its Glory
Now that you have an understanding of what frico is, you realize that making frico is not so much a science with precise mesurements and ingredients,
but rather an understanding. An understanding of how you prefer your frico, an understanding of the end results based on the age of the Montasio
cheese, cooking times and an understanding of ingredients added.
Once you have mastered basic frico, try your hand at forming frico cups or shells. Since frico can be formed while still warm, the basic frico can
take on many shapes. Creating and filling small cheese “baskets” or frico shells opens up another world of frico creativity.
Of course, such experimentation with frico requires several fun and tasty sessions and my suggestion is to enjoy a nice wine from the region while
doing so. Invite some friends or round up the family. An interactive appetizer course, if you will.
Basic Frico
Your goal here is to produce a crisp-style frico. Once you achieve this, you'll be ready to try your hand at an omelet-style by moving onto the next
recipe. During this cooking process, note the development. You'll get an idea of when it's almost omelet-style, but continue cooking since you're
making frico crisps.
In a non-stick frying pan, heat several drops of olive oil over a medium heat. Depending upon the age of your Montasio cheese, shred or cut in
small strips about 12 ounces of Montasio cheese and sprinkle evenly into the pan. Brown slowly while spooning off the excess fat if you desire.
When the edges start to brown, flip the frico and cook the other side. Remember... pancakes! Remove from the pan and let cool until it is able to
be handled. Break into pieces and open your wine of choice. That's all there is to it.
Frico with Potatoes-Frico con Patate
In a non-stick frying pan, heat several drops of olive oil over a medium heat. Add 1 diced onion and 4 medium potatoes, slivered or shreadded and
briefly saute. Add a cup of chicken broth and reduce heat to low. Cook until potatoes are done and the broth has been absorbed. Shred 14 oz. of
montasio cheese and evenly sprinkle on top. The frico is done when the edges turn crispy brown.
Bacon or sausage can be fried in the pan as a substitute for the olive oil. Drain excess grease and dice meat. Add to the frico.
You're on your own. If all went well, your basic frico recipes are ready for your personal signature. As you can imagine, a wide variety of
ingredients can be added to frico. One of my favorite experiments produced an excellent seafood frico using shrimp, scallops and diced
clams. I've even taken montasio frico into Cajun country with spicy sausage and a bit of Tabasco sauce.
Explore frico cups filled with millions of possibilities. Have fun experimenting and...buon appetito!
By now you have realized that frico is not an exact science. Once you have mastered the basic frico, it's time to start adding a few various ingredients. If you're looking for precise recipes here, you won't find them. What you will find are a few ideas to get your creative juices flowing. The original traditions of making frico was simply adding whatever was on hand, often times using leftovers. Give a few of these a try and soon it will become clear that the results of your frico is controlled only by the limits of your imagination. 
HOW TO MAKE FRICO
OTHER FRICO VARIATIONS
Sliver some potatoes, dice a bit of onion and saute. Add a half cup of chicken broth and cook until broth is absorbed. Blend in the cheese and cook your frico. Salt and pepper per taste. Frozen hash browns simplify this dish.
Dice shrimp, clams, crab meat or seafood of choice. Add fresh garlic or garlic powder and saute in butter. Add cheese and continue to cook your frico. Tuna straight from the can works in a pinch. Just be sure to drain off the water and braise for a minute or two.
Add a teaspoon of vanilla extract to the oil and add the cheese. Cook until crisp. Dust lightly with powdered or granulated sugar. Break into small pieces and serve. This is also an excellent lunchbox treat.
Peel and sliver a fresh apple. Saute briefly in oil until tender. Add cheese and continue to cook the frico. Sprinkle with a little cinnamon.
Although I've never done it...yet, I imagine other fruits could be experimented with, as well.
Who doesn't love barbequed chicken or ribs? Reserve a rib or chicken leg from your next back yard barbeque and shred it into your next frico. Add extra barbeque sauce per taste.
One of my favorites! Any packaged salsa will work. Slightly saute the salsa to remove any excess liquid. Add the cheese and cook as usual. Flavor with hot sauce per your heat tolerance level.
A cheesy delight for children of all ages. Mix diced hot dogs into your frico. A great lunch idea or serve as an after school snack for kids of all ages...as well as Mom!
This is somewhat redundant since frico is an Italian dish, but take it up a notch and add a touch of your favorite pasta sauce. Works well with tomato style or alfredo style sauces. Season with a bit of oregano and garlic.
Dice cooked bacon or breakfast sausage and saute with onion and green pepper. Add the cheese and cook the frico as normal.