Frico

Method

Peel and boil the potatoes until just tender, approximately 15 minutes, then slice them thinly. Heat the butter in a large non-stick frying pan over medium heat and layer the sliced potatoes, seasoning each layer with salt and pepper. Cook for 5 minutes until the potatoes begin to soften and colour slightly. Scatter the grated Montasio cheese evenly over the potato layer, pressing it gently into place, and continue cooking for a further 8-10 minutes until the cheese melts and a golden crust forms on the base. Once the cheese is completely melted and crispy at the edges, carefully flip sections of the frico with a spatula to achieve an even texture, cooking for another 3-4 minutes. Serve immediately whilst the cheese is still warm and slightly crispy, either whole or broken into irregular pieces, as is traditional in Friuli.