Frico Croccante cookbook: La Cucina di Lidia
region: Friuli-Venezia Giulia
serves: 14-16 pieces
½ teaspoon unsalted butter
¾ pound Montasio cheese, shredded
In a 7-inch nonstick skillet, melt the butter. Sprinkle a 3 1/2-inch area to each side of the pan with 2 tablespoons of the cheese. Spread the cheese evenly and cook over moderately low heat, turning once with a spatula, until golden, about 4 minutes on each side. Transfer to paper towels to drain, and repeat the process until the cheese is used up.
La Cucina di Lidia
Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes
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