ITALY
Cheese with pork fat is also a traditional favourite of this region. This recipe is from Alessandro Molinari Pradelli’s Cooking of Friuli-Venzia Giula published by Newton Compton of Rome.
- 175 g Malga cheese, mature
- 175 g Montasio cheese, young
- 50 g pork belly, cubed
In a very hot pan taken off the direct heat, fry the pork cubes, moving them around. When they turn brown, add the grated cheese, pressing it into the pork pieces with a spatula. Return to heat, set very low, stir several times. Cook until the frico is golden and crisp, brittle to the touch. Serve with polenta.