- Single dish
- 30 min
Frico (cheese crisp) with potatoes and Bianconanni
1/2 kilo of potatoes
40 g of butter
150 g of Bianconanni
A cheese with a compact paste that brings out the flavour.
Peel and boil small pieces of potatoes for about 15 minutes. Strain slightly underdone and pass them in the potato masher. Heat butter and deiced cheese in a large frying pan and when cheese melts, add mashed potatoes. Add salt and pepper to taste and cook the mixture on both of its sides just like an omelet.