Frico with potatoes

This is a variation of the traditional Frico cheese dish of fried dairy butter or lard, which you can do by adding different flavors, a bit like the different types of pizza.

Cut the potatoes into cubes and let it FRY in melted butter (grandma did it with lard), but not to become crisp, rather smuovile and then mash so they will break-down.

When you see some golden brown here and there, throw in a pan the diced cheese.

Foul dissolve and shuffles: must act as the glue to everything! Leave FRY to moderate flame, turning carefully (if anything it helped with a pot lid if you don't know, the ' jumping ').

When both sides of the disc are well browned and crisp and tend to reddish, serve hot with grated pepper or nutmeg if you like.

Very good, but a bit more indigestible, with a little onion and Rosemary in addition to potatoes in the frying of the above phase.

Accompany with a robust red vinaccio (fine Barbera d'Asti but not too tart: better than nebioleggiante, Langa) and with (exhaustive) advanced polenta from the day before, sliced and browned, preferably on the plate of ' spolert ' (wood stove).

The times grandparents day this was a typical food of the ' boscadors ' (woodsmen); satisfied easily and for a long time, and makes good drinks.