Afholdt - Freako!
85,00 kr
Frico
After almost a year in Copenhagen, I discovered that there are a few things that Danish people love more than anything else. No, I'm not talking about the béarnaise sauce, but rather cheese, lots of potatoes, and why not? A few glasses of organic and orange wines. N.B. "Few" is calculated in the Danish drinking system of calculation; if you're not Danish, it means "a lot."
I come from a nice region in the northeast of Italy, known for its mountains, sea, history, and, obviously, lots of food, the most popular of which is definitely "frico" (pronounced as "freako," and that's the correct Italian pronunciation).
What is "frico"? The first recipe we have for frico dates back to 1450, from "Maestro Martino" in Aquileia. But every single village in the region will claim they've invented it. But let's not talk about it, or somebody will get hurt. It started as a way of recycling cheese rinds called "strssulis" in the Friulan language, adding potatoes and onions. But it's possible to add different vegetables and herbs inside to make it richer in flavor. Nowadays, it's more common to prepare the dough with "Montasio" cheese, one fresh (3/6 months) and one aged (12/24 months). All the ingredients are ground and mixed into a dough made with almost a 50/50 ratio of potato/cheese, plus onions and herbs (I'm not giving you the right recipe yet
I come from a nice region in the northeast of Italy, known for its mountains, sea, history, and, obviously, lots of food, the most popular of which is definitely "frico" (pronounced as "freako," and that's the correct Italian pronunciation).
What is "frico"? The first recipe we have for frico dates back to 1450, from "Maestro Martino" in Aquileia. But every single village in the region will claim they've invented it. But let's not talk about it, or somebody will get hurt. It started as a way of recycling cheese rinds called "strssulis" in the Friulan language, adding potatoes and onions. But it's possible to add different vegetables and herbs inside to make it richer in flavor. Nowadays, it's more common to prepare the dough with "Montasio" cheese, one fresh (3/6 months) and one aged (12/24 months). All the ingredients are ground and mixed into a dough made with almost a 50/50 ratio of potato/cheese, plus onions and herbs (I'm not giving you the right recipe yet
), then cooked in a pan until crunchy on the outside and melted on the inside, a perfect balance of fattiness and flavor. I know it sounds similar to rosti, but trust me, this is just on another level.
Some nice orange wines will be served on the day, as "Friuli Venezia Giulia" is one of the biggest producers of organic and orange wines in Italy, like "Gravner," "Podversic," and "Radikon." But we will go for some more unknown producers to elevate their great work and try to make them shine in this amazing city.
Everybody is welcome, and there will be the possibility to buy a ticket ahead of time because we'll sell food until sold out. So buy your ticket to guarantee yourself some Frico! Come and trust me, "freako" will freak you out!
Some nice orange wines will be served on the day, as "Friuli Venezia Giulia" is one of the biggest producers of organic and orange wines in Italy, like "Gravner," "Podversic," and "Radikon." But we will go for some more unknown producers to elevate their great work and try to make them shine in this amazing city.
Everybody is welcome, and there will be the possibility to buy a ticket ahead of time because we'll sell food until sold out. So buy your ticket to guarantee yourself some Frico! Come and trust me, "freako" will freak you out!
Smedetoften 25, 2400 KBH. NV.
Information about this event
popovicmatteo.iphone@icloud.com
