Frico Friullano

What originally was invented as a dish for peasants and farmers is now a popular meal in the region of Friuli Venezia Giulia in northern Italy.

The ingredients are simple: Start with some grated potatoes and add strong, fatty cheese, ideally Montasio or Asiago. After frying in a pan, the golden, crispy Frico is best served with polenta and some red wine, and it works perfectly as a side dish or as a garnish in soup.