Frico di Formaggio con Patate e Cipolla - Cheesy Frico with Potato and Onion Anyone who knows me really well knows of my love for cheese. Be it Cheddar (any kind), Gouda, Camembert, Blue Cheese or, my all time favorite, Brie, I love them all. Yes, I could go on with more names but, by now, I know you get my drift ;) If it’s a cheese I’ve never tried before, I’ll readily try it and more often than not, fall in love with it. The two varieties of cheese I used for this dish were new to me. I tried bits of both cheese at the gourmet shop, and of course, I was hooked! I liked them so much I requested the girl at the cheese counter for a wee bit more to nibble on. She was very confident of a sale hence sweetly obliged. She packed my order of cheese, while I nibbled away. (Gluttonous ol’ me! :D ) This dish is typical of Friuli Venezia Giulia, the north-eastern region of Italy. It’s simple, very rustic and as the Italian say, ‘mangià e murì’, which translates literally as, ‘to eat and die’. Truly, a dish to die for! I served this for brunch but you may serve it as a side with a main meal. The cheese used for this dish is Montasio or ‘Grand Padano’, also known as the ‘king of cheese’. Sometimes a combination of Montasio and Grand Padano is also used. A combination of both, Montasio and Grand Padano, is what I used. The final result that got served is truly not something I cannot describe in words. You have to make this to experience it for yourself. Sigh!!!
Posted on: Mon, 05 Jan 2015 16:34:20 +0000
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