Carnia and Udine, Friuli-Venezia Giulia
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.
Intensely savoury, nutty, with a crystalline crunch — the aged Montasio expressing its character through nothing but heat and patience
{"Montasio stagionato (aged minimum 6 months) only — young Montasio releases too much moisture to crisp","Grate on the large holes of a box grater — too fine and it compacts, too coarse and it won't knit","Dry non-stick pan over medium heat; no fat, no butter — the cheese's own fat is sufficient","Sprinkle cheese in a thin even layer, press lightly with spatula; edges bubble first","Remove when edges are deep gold and centre looks set (3–4 min); drape over a rolling pin immediately"}
{"A few caraway or fennel seeds scattered on the cheese before cooking add an Alpine dimension","Use as a bowl for a salad of bitter radicchio, pear, and walnuts — the classic Friulian pairing","Stored flat in a dry container, Frico croccante keeps crisp for 48 hours"}
{"Adding oil — the cheese's own fat is sufficient and extra fat makes it greasy","High heat — the outside burns before the centre has rendered","Too thick a layer — interior stays soft while edges burn"}
La Cucina Friulana — Gianni Cosetti