Frico Cotto con Patate e Cipolla

Cheese Cooked with Potatoes and Onions

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

This is real mountain food, a dish made only in the family of Gianna Modotti in the high recesses of the Camia Alps. It is not the famous crunchy frico of Friuli, the cheese equivalent of potato chips, but hearty and stirring winter fare, which resembles soft hash brown potatoes until the cheese is introduced. This dish was born in the mountains and was always made by cooking the potatoes in a covered black pot that was set next to, but not on, the