Cheese Crisp from Friuli

Preparation info
  • Makes

    10 to 12

    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

The first time I ate frico was at a cooking class in Gianna Modotti’s kitchen in Udine. The rib-sticking, tasty cheese pancake was filled with a mixture of potatoes and onions, a bit heavy for my palate, plus it was time-consuming to prepare properly. Gianna expertly and carefully kept draining the fat from the rich cheese as it accumulated. Frico seemed to be a labor of love and tradition, but I doubted that I would make it once I returned home. A few days later, I went to a wine luncheon