Friuli-Venezia Giulia — Carnia, Udine province
The soft version of Friuli's defining cheese dish — a near-liquid molten combination of sliced waxy potatoes, thinly sliced cipolla bianca, and abundant Montasio DOP at different aging stages, cooked slowly in a pan until everything melds into a single pliable, trembling disc. Unlike Frico Croccante (the crisp version), Frico Morbido is served hot from the pan, just set enough to slice but still yielding, with a glossy, stringy pull from the Montasio.
Molten Montasio richness, sweet potato, caramelised onion, stringy cheese pull — Alpine comfort food at its most elemental
{"Two Montasio ages: 2–3 months (morbido stage, melts completely) and 5–6 months (stagionato, adds flavour depth and partial structure) — the blend produces the correct texture balance","Potatoes: waxy variety (Charlotte, Nicola) sliced thin on a mandoline (2mm) — they cook through fully without disintegrating and hold the disc shape","Cipolla bianca: sliced paper-thin and cooked in butter until translucent before adding potato and cheese — onion must be soft before the cheese goes in","Low heat throughout — this is patient cooking; Frico at high heat creates a burnt exterior with raw interior","When the edges are set and the centre trembles: it is done — 30–40 minutes total from pan to plate"}
{"A non-stick pan is essential — the cheese is unforgiving on stainless steel","To turn: slide the disc onto a plate, invert the pan over the plate, flip together — the most elegant technique for keeping the disc intact","Serve with a glass of Friulano Collio or Tocai — the nutty, slightly oxidative wine is the natural pairing","Leftover Frico Morbido: reheat in a dry pan the next day, it forms a crisp exterior — spontaneously becomes Frico Croccante"}
{"High heat — scorches the cheese exterior before potato cooks through","Single-age Montasio — using only fresh Montasio produces a sauce rather than a disc; the aged cheese provides structure","Thick potato slices — never cook through in time with the cheese","Excessive stirring — the disc structure must develop undisturbed; only turn once, carefully, using a plate"}
La Cucina Friulana — Maria Stelvio (Libreria Internazionale Svevo)