Description
Frico is a traditional Italian cheese crisp from the Friuli-Venezia Giulia region, made primarily with Montasio cheese. It can be made as thin, crispy rounds or as a softer, heartier version with potatoes, offering a golden, savory crunch or comforting melt depending on your preference.
Ingredients
1 1/2 cups grated Montasio cheese (or substitute Parmesan or Asiago)
Optional for soft Frico: 1 medium potato, peeled and thinly sliced
1 tbsp olive oil (if making soft Frico)
Freshly ground black pepper (optional)
Instructions
- Heat a nonstick skillet over medium heat.
- For crispy Frico: Sprinkle a thin, even layer of grated cheese (about 2 tablespoons per crisp) into rounds. Cook for 3–5 minutes until golden and lacy, then remove and let cool to firm up.
- For soft Frico: Heat olive oil in a skillet over medium heat. Add potato slices and cook until tender and lightly golden.
- Spread grated cheese evenly over the potatoes, press gently, and cook until the cheese melts and the bottom becomes golden and crisp. Flip carefully or finish under the broiler for even browning.
- Season with black pepper if desired and serve hot or warm.
Notes
Use freshly grated cheese for the best melting texture.
Experiment with Parmesan or Asiago for flavor variations.
Shape hot Frico into cups by draping over a glass or muffin tin.
Store crispy Frico in an airtight container for up to 3 days.
Reheat briefly in a skillet or oven to restore crispness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 crisp
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg
