Bringing the Flavors of Friuli to Your Table: Crispy Montasio Cheese
Have you ever been to Friuli and tasted the authentic flavors of the local culinary tradition? Today, I’m taking you to the heart of this region through a sensory journey that starts right in your kitchen. I’ll show you how to prepare an appetizer that encapsulates all the warmth and simplicity of Friuli: a crispy and golden dish, perfect for kicking off your meals with style.
Remember when you were a kid, eagerly watching your grandma’s skilled hands as she turned a few simple ingredients into something magical? Well, this dish has the same evocative power. With just some aged Montasio cheese, you can create a culinary marvel: slowly melting the cheese in a hot pan, carefully turning it until it reaches that irresistible texture that captivates at the first bite.
It’s not just a recipe; it’s a dive into flavor memory, where each bite recalls the conviviality of Friulian tables. And if you want to add your personal touch? Just a sprinkle of aromatic herbs or a dusting of smoked paprika to pay homage to tradition without sacrificing creativity.
All you need is patience and a love for genuine flavors. Get ready to leave everyone amazed!
Recipe Notes
- EASE: Quick and easy to prepare.
- PROS: A tasty traditional Friulian appetizer.
- CONS: Requires attention during cooking to avoid burning.
- PREPARATION: Takes only 5 minutes to prepare and 10 minutes to cook.
- NUTRITIONAL NOTES: Approximately 390 calories per serving.
Notes on the Recipe Ingredients
- 16-Month Aged Montasio Cheese: This traditional Friulian cheese boasts a rich and intense flavor, perfect for adding depth to the dish.
Nutritional Aspects of Carnic Frico
Let’s explore the benefits of this flavorful Friulian appetizer:
- High protein content thanks to the aged Montasio cheese.
- Provides approximately 390 Kcal per serving, perfect for a hearty meal.
- Rich in calcium for bone health, given the cheese as the main ingredient.
- Source of saturated fats: it’s best to moderate consumption if following a low-calorie diet.
- Potential source of sodium: important to monitor intake for those who need to watch their salt levels.
- Possibility to add aromatic herbs to enrich the nutritional profile.
Recipe for Frico Carnico: Traditional Friulian Appetizer
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
Variations of Carnian Frico
Customize your Carnian Frico with these special tips!
- Add fresh aromatic herbs like thyme or rosemary to the cheese before cooking for an extra burst of flavor
- Garnish with a sprinkle of smoked paprika for a more intense taste
Frequently Asked Questions About the Recipe
If you have any doubts about making the Carnian Frico, here you will find answers to the most common questions.
How can I prevent the cheese from burning during cooking?
Make sure to keep the heat low and to turn the frico frequently to prevent it from burning. Patience is key!
How can I make the Carnian Frico crispier?
To achieve a crispy Carnian Frico, make sure to let it cool completely before serving. This way, it will acquire the right texture.
What can I do if I don’t have access to aged Montasio cheese?
You can substitute Montasio cheese with another similar aged cheese, such as Grana Padano or Parmigiano Reggiano.
