(Montasio Cheese and Potato Pancake)
Unlike frico croccante, which is typically served as an appetizer, frico cooked with potatoes most often appears as a main course, accompanied by polenta. If Montasio cheese is not available, you may substitute Parmigiano-Reggiano for the Montasio stagionato and fresh Asiago for the Montasio fresco.
1 pound white potatoes, peeled and quartered
2 cups shredded Montasio fresco
1 cup grated Montasio stagionato
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon olive oil
- Place the potatoes in a large pot filled with water. Bring to a boil over high heat. Cook until tender, about 20–25 minutes.
- Drain the potatoes and place in a medium bowl. Mash well. Cool to room temperature.
- Stir in both Montasio cheeses, salt, and black pepper.
- Divide the mixture into four equal parts. Form each into a round mass and then flatten into a 4-inch disk.
- Heat the olive oil in a small skillet over medium heat. One at a time, cook each frico until crisp and golden brown, about 3–4 minutes on each side. Drain any excess oil from the skillet, leaving about 1 teaspoon for cooking the next frico. (To expedite the process, use two skillets or a large griddle.)
Serves 4.