Oh, sweet Italia ~

 

A friend recently wrote of her biking excursions through Aviano ~ instead of feeling jealous, I was so happy that she has embraced the lifestyle of this amazing country.  I closed my eyes and imagined a jaunt down Viale S Giorgio, to the Tuesday market for cheese, fresh fruit and vegetables, fragrant flowers (roses, 3 euro per 20!)… watching in amazement, as the 83 year old woman from the same village, rode past me with her baskets filled with market treasures!  Hmmm ~ the smells, smiles and occasional whistle. Would I serve the Pecorino tonight, sliced in thin ribbons with the grilled peaches, topped off with a drizzle of Pietro’s honey? Or a tallegio filled zucchini ribbon with the sweet salty hint of prosciutto hidden inside?

Image

Frico Con Polenta e Funghi

(Fried cheese with polenta & mushrooms)

Frico

  • 500 g potato, cubed
  • 150 g Montasio cheese
  • 2 shallot, thinly sliced
  • 50 g butter

Saute shallots in butter. Boil cubed potatoes in salted water; when tender, drain and add to the pan with shallots, crushing with fork; turn heat up to medium, add in cheese, cook until cheese starts to melt and crust begins to form; turn to assure a crust on all sides.

Mushrooms

  • 200 g cremini mushroom, sliced
  • 6 cloves garlic, minced
  • 1/2 tsp crushed red pepper flake
  • 1 1/2 tsp salt, more to taste
  • fresh oregano, to taste
  • olive oil
  • stick butter

Place olive oil in a large skillet; melt the butter. Add in the garlic, cooking over low flame to keep from scorching; add in sliced mushrooms, oregano, red pepper and salt.  Turn heat to medium low; cooking until mushrooms have lost most of their water, about 15-20 minutes.

Polenta

  • 1/2 liter milk
  • 1/2 liter water
  • 250 g polenta flour
  • 1 clove garlic
  • 1 sprig rosemary
  • 50 cl olive oil
  • salt to taste

Bring milk and water to boil with salt, garlic and rosemary.  Remove garlic and rosemary, whisk in polenta flour; cook over low heat until thickened.  Serve with a drizzle of olive oil.

To serve dish:  Arrange polenta in the center of the plate; spoon a section of frico, placing it off-center of the polenta; spoon the mushrooms over top or on the side.  Great with grilled sausage as well.  This is truly an Italian comfort dish!

Image

For information on Montasio:

http://montasiocheese.com/about-frico/

2 Comments Add yours

  1. Reblogged this on delectablediction and commented:

    Enjoy the simple life – be sweet, eat well, love – v

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s