Sorry, you need to enable JavaScript to visit this website.
Frico, The Taste of Cheese Crisps

Frico, The Taste of Cheese Crisps

A traditional Italian recipe from Friuli Venezia-Giulia region: a tasty appetizer shared by Emanuele Scarello, chef at Agli Amici restaurant in Udine

01 September, 2012
Average: 1.5 (2 votes)


serves for


total time

0 HR 0 MIN


2 each, Kennebec variety, medium
5 slices, from pig’s cheek, lightly smoked
100 g
Aged cheese
100 g
Vegetable stock
350 g
Corn cob
100 g
Ravioli dough
160 g
Extra virgin olive oil
To taste
To taste


Wash and cut the potatoes into cubes. Slice the scallion and onion into thin slices. Chop one of the slices of pork lard.

Arrange the sliced onion onto an oven dish and let dry in the oven at 90°C until it’s crispy and dry. In a warm pan, heat olive oil, add the chopped lard and begin to sauté the diced potatoes and the scallion. When the scallion turns golden, add a bit of broth and continue cooking over a low flame, adding the rest of the broth. Cover, adjust with salt and pepper to taste and let cook for 40 minutes.

In the meantime, chop the cheese (or put it into a meat grinder) and shape into little balls to make ravioli. You can either mix the two cheeses or keep them separate in order to obtain ravioli with contrasting flavors: some with fresh cheese, and others with aged. Roll out the dough and shape into 16 ravioli.

Toast the lard slices in the over. They should be crispy and de-greased.

Grind the toasted corn with mortar and pestle.

Boil the ravioli in salted water, then drain.

In each plate, arrange the potato soup and scallion and add four ravioli. Then garnish with the crispy oniono and a slice of lard. Sprinkle with the ground corn and serve.

Search Recipes

Spaghetti With Smoked Salmon and Rocket

Spaghetti With Smoked Salmon and Rocket

Next Recipe