Frico with Leftovers
We love to create delicious dishes from our leftover demo produce (in this case, amazing new potatoes from Blue House and some squash blossoms from the garden.) Here is our rendition of a classic dish from the Friuli-Venezia Giulia region of Italy. We used parmesan instead of the traditional Montasio cheese, which is harder to come by the Bay Area. We crowned ours with an egg, but it's still very tasty without it.
- 1 cup Yukon Gold potato (approximately medium potatoes)
- 1/2 cup onions, sliced thinly in half-moons
- 4 Squash Blossoms
- 1 cup grated parmesan (traditionally Montasio cheese is used)
- Pinch of salt
- 1 tablespoon olive oil
Blanch Yukon gold potato in a pot with salted water until tender. When cooked, peel the potato and crush to small pieces. Bring the sauté pan to moderate heat and add olive oil. Place the potato and onions into the sauté pan and cook until color is added. Cool the potatoes and onions. Mix all the ingredients together in a mixing bowl. Be sure not to over mix. Sauté the mixture for 5 minutes and then using a spatula, flip the frico to the other side and cook for 5 more minutes. Serve immediately.