Frico Croccante Friulano con Montasio
Friuli-Venezia Giulia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Carnia and Udine, Friuli-Venezia Giulia
II
Description
The lace-crisp cheese wafer of Friuli, made from nothing but finely grated Montasio DOP aged 6–12 months, cooked in a dry non-stick pan until the fat renders, the edges crisp, and the centre firms into a disc. Cooled on a rounded surface it becomes a cracker-like cup. Distinct from the soft, potato-enriched Frico Morbido. The crisp Frico is the Friulian cheese technique in its purest form — no binder, no fat added, pure Maillard reaction on aged cow's milk cheese.
III
The Thread
—Aged hard cheese cooked directly in a dry pan or oven until the fat renders and it crisps French
—Alpine cheese cooked until the natural fats caramelise into a crisp shell Swiss
—Dry-heated cheese until the proteins set and fats render, creating a lace-like crisp Mexican
IV
Flavour Context
Intensely savoury, nutty, with a crystalline crunch — the aged Montasio expressing its character through nothing but heat and patience
Pillars V — VII
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