<\/a><\/p>\n\n\n\nPreparaci\u00f3n: 20 min<\/strong><\/p>\n\n\n\nCocci\u00f3n: 15 min<\/strong><\/p>\n\n\n\nDificultad: F\u00e1cil<\/strong><\/p>\n\n\n\nDosis para: 4 personas<\/strong><\/p>\n\n\n\nEl frico<\/strong> es un segundo plato<\/strong> t\u00edpico de la < \/span> y mezcla homog\u00e9nea y fibrosa<\/strong> hasta obtener una en una sart\u00e9n ligeramente engrasada<\/strong>, queso cocido local, de pasta semidura, de sabor delicado. Se mezclar\u00e1n los ingredientes entre s\u00edQueso Montasio<\/strong>cebollas<\/strong>, patatas ralladas<\/strong>. Se trata de un plato a base de chef Michele Ghedini<\/strong>, en particular de las monta\u00f1as de Carnia, creada para nosotros por Cocina friulana<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/p>\n\n\n\ningredientes<\/p>\n\n\n\n
Papas<\/p>\n\n\n\n
500 gramos<\/p>\n\n\n\n
queso montasio<\/p>\n\n\n\n
250 gramos<\/p>\n\n\n\n
Cebolla<\/p>\n\n\n\n
1\/2<\/p>\n\n\n\n
Venta<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
pimienta negra<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
Aceite de oliva virgen extra<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
C\u00f3mo preparar frico<\/h2>\n\n\n\n
Picar la cebolla y sofre\u00edrla en una sart\u00e9n, si no te gusta puedes omitirla.<\/p>\n\n\n\n
Mientras se dora pelar las patatas y rallarlas, luego coger el montasio y cortarlo en dados.<\/p>\n\n\n\n
Cuando la cebolla est\u00e9 guisada a\u00f1adir las patatas, una pizca de sal, una pizca de pimienta y dejar cocer a fuego medio unos 15 minutos.<\/p>\n\n\n\n
Agrega el montasio y mezcla bien.<\/p>\n\n\n\n
Aplana la mezcla y d\u00e9jala cocinar hasta que forme una costra y se desprenda de la sart\u00e9n; En este punto, voltea la mezcla con un plato y repite la cocci\u00f3n hasta que se forme una costra en el otro lado.<\/p>\n\n\n\n
Y aqu\u00ed ten\u00e9is el frico friulano, una aut\u00e9ntica delicia.<\/p>\n","protected":false},"excerpt":{"rendered":"
Preparaci\u00f3n: 20 min Cocci\u00f3n: 15 min Dificultad: F\u00e1cil Dosis para: 4 personas El frico es un segundo plato t\u00edpico de la < \/span> y mezcla homog\u00e9nea y fibrosa hasta obtener una en una sart\u00e9n ligeramente engrasada, queso cocido local, de pasta semidura, de […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1471","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"\n
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