Ingredients
Units
Scale
Ingredients (Serves 4)
For the Frico:
- 2 cups grated Montasio cheese (or Parmesan as a substitute)
- 2 medium potatoes, peeled and grated
- 1 tablespoon olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
For the Arugula Salad:
- 4 cups fresh arugula
- 1/4 cup cherry tomatoes, halved (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Frico Mixture
- In a mixing bowl, combine the grated cheese and grated potatoes. Add a pinch of salt and pepper. Mix well.
2. Cook the Frico
- Heat olive oil or butter in a nonstick skillet over medium heat.
- Add about 1/4 of the cheese-potato mixture to the pan, spreading it into a thin pancake about 6 inches in diameter. Press lightly to flatten.
- Cook for 3-5 minutes, or until the bottom is golden brown and crispy. Flip carefully and cook the other side until golden and crisp.
- Remove and repeat with the remaining mixture. Keep the cooked frico warm on a plate lined with paper towels.
3. Make the Arugula Salad
- In a large bowl, toss the arugula (and cherry tomatoes, if using) with olive oil, balsamic vinegar or lemon juice, salt, and pepper.
4. Serve
- Serve the warm frico on plates alongside the dressed arugula salad. Enjoy immediately while the frico is crispy.
