Recipe for Frico Carnico: Traditional Friulian Appetizer
Frico Carnico is a delightful Friulian appetizer made with 16-month-aged Montasio cheese. Patience and attention are key to achieving its crispy texture. Twist: incorporate finely chopped fresh herbs like thyme or rosemary into the cheese before cooking, or garnish with a sprinkle of smoked paprika for added depth and a hint of spice.
Ingredients
- 100 g Montasio Cheese aged 16 months
Instructions
- Preheat a small pan on a hot plate, avoiding direct and too intense heat.
- Once the pan is hot, evenly spread the 100 g of aged Montasio cheese.
- Let the cheese melt slowly, without rushing.
- With the help of a fork, gently press the frico to promote even cooking and to help remove the excess fat that forms.
- After a few minutes, when it starts to solidify, carefully flip it to the other side to cook it evenly.
- Continue flipping the frico for about 10 minutes, being careful not to let it brown too much; it should remain golden but not burnt.
- If you want to give the frico a particular shape, such as that of a basket, shape it over an overturned glass while it is still hot and malleable.
- Allow the frico to cool completely before serving; if prepared correctly, it will be crispy and crumbly.
Notes
To add an original touch to the traditional recipe of Frico Carnico, you can incorporate finely chopped fresh aromatic herbs like thyme or rosemary into the cheese before cooking, or garnish with a sprinkle of smoked paprika for a more intense flavor and a slightly spicy note.