With the advent of short days and cold nights, menu planning in my house switches from summer vegetables to the heartier foods of winter. So when the Legends from Europe promotional team (legendsfromeurope.com)came through Boston last week and bequeathed me a small cache of Montasio, Grana Padano, and Parmigiano Reggiano cheeses and a few precious ounces each of San Daniele and Parma prosciuttos, I started recreating some of the great dishes I remember eating in northern Italy. I’m sharing them on the site as a series of four courses. All five products are registered under the Protected Designation of Origin (PDO) program – a guarantee of regional authenticity. Accept no substitutes! So-called “parmesans” from Wisconsin or Argentina may be tasty cheeses, but they are not Parmigiano Reggiano by a long shot.
Of the products in the consortium, Montasio cheese is the least well known in the U.S. It is a distinctive aged cow’s milk cheese made in the foothills of the Alps in northeast Italy. It hails from the northern section of the Veneto and from the region of Friuli-Venezia Giulia. I was really pleased to get my hands on some to recreate one of my Friulian favorites, frico con patate.
The simplest way to make frico is to fry grated Montasio until it begins to crisp and serve it as a lacy wafer with a glass of white wine as a snack or an appetizer. But in Friuli, people like to add potato and onion to make a hearty eggless “omelet” like the one detailed below. I served it last week with slices of the last remaining garden tomato that’s been ripening on a counter since I rescued it from frost just before Halloween.
FRICO CON PATATE
Serves 2 as an appetizer
1 teaspoon olive oil
1 bunch scallions, white and pale green portions, thinly sliced
1 medium waxy potato (red bliss or yellow Finn), peeled and coarsely grated
1 1/2 cups coarsely grated Montasio cheese
1/4 teaspoon salt
Add olive oil to a non-stick omelet pan and place over medium heat.
Combine half the scallions with grated potato and add to omelet pan. Sprinkle salt over mixture. Cook, turning frequently with spatula, until potato is cooked through.
Combine remaining scallions with cheese. Sprinkle over potato and cook without stirring over low heat until Montasio melts and forms a lightly browned crust on bottom – about 10 minutes. Loosen edges with spatula and turn over to brown other side about 3 minutes.
Blot excess oil and divide in half to serve.