Frico Friulano
Friulian Montasio Cheese Tart
by Lidia Bastianich (from Vino Italiano: The Regional Wines of Italy)

Ingredients:
• 1 cup ARBORIO RICE
• 2 medium IDAHO POTATOES
• ¼ cup plus 2 tablespoons EXTRA-VIRGIN OLIVE OIL
• 2 medium SPANISH ONIONS, peeled and sliced into thin rounds (use a mandolin if possible)
• ½ teaspoon SALT, plus more to taste
• 2 tablespoons BALSAMIC VINEGAR
• 4 medium GREEN PEPERONCINI (in vinegar), diced fine
• 1 pound MONTASIO CHEESE, shredded on the coarse side of a box grater
• 2 bunches ARUGULA
• Juice of 1 LEMON

Procedure
1. In a large pot, bring 1 quart of salted water to boil. Add the rice and cook until al dente, about 15 minutes. Drain the rice in a colander and spread it out on a sheet pan to cool.

2. Meanwhile, in another large pot, bring another 2 quarts of salted water to a boil. Add the potatoes and cook for 30 minutes, or until soft when pricked with a fork. Drain, allow to cool, then peel and slice into rounds about 1/8-inch thick.

3. Heat ¼ cup of the olive oil over medium flame in a large sauté pan. Add the onions and ½ teaspoon salt, and sauté for about 10 minutes, until the onions are slightly wilted. Add the balsamic vinegar, mix well, and remove from heat. Let the onions cool and absorb the vinegar, so they turn brown.

4. In a large bowl, mix the cooled, cooked rice and the shredded Montasio. Heat a 9-inch nonstick pan over medium flame until hot, about 2 to 3 minutes. Take a quarter of the rice-cheese mixture and cover the bottom of the hot pan evenly. The cheese will immediately begin to form a crust on the bottom. Add half the sliced potatoes in an even layer, half of the balsamic onions, and half of the minced peperoncini. Top with another quarter of the cheese-rice mixture. Cook for about 2 minutes, so that the bottom is golden brown, then flip over, like an omelette, and cook the other side for 3 to 4 minutes, or until golden brown. The cooked frico should look like a golden pizza. Repeat this process to make a second frico.

5. Slice the fricos in quarters, as if cutting a pizza. In a bowl, combine the remaining 2 tablespoons of olive oil, the lemon juice, and salt and pepper to taste. Toss with the arugula to coat. Top with the frico wedges and serve.

Makes 6–8 as an Appetizer

Wine Recommendation:
A rich Friulian super-white such as the Bastianich Vespa Bianco, La Castellada Bianco, or Jermann's Capo Martino. These whites will match the creaminess of the cheese with a creaminess of their own. Alternately, try a peppery refosco to take on the the fried-cheese fattiness with a little tannin.

This recipe is printed with the expressed permission of Mario Batali and Clarkson Potter Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.