Udine Friuli Venice - Italy

Welcome to Udine in Friuli. We wish you a nice holiday or stopover in this unique part of Italy. Actually, besides having hidden trasures of its own, it is very conveniently located to visit some of the most popular destinations: Venice, Trieste, Aquileia, Austria, the sunny Adriatic beaches, Slovenia... are all about 1 hour away. Udine is a quieter and cheaper base from which to visit Venice in all calm and tranquillity... Take the train to Venice and back in the evening, and have a tremendous time with no hassle seeing all the sights and saving a lot of money in the process... VENICE. Goethe said: “all that surrounds us is full of nobility, it’s a great work and respectable of a human concord force, a magnificent monument not by a sovereign but by a nation, even if the trade strength of Serenissima declines, nevertheless its grandiose structure and its character won’t cease for a moment to appear to the observer worthy of reverence”.

Make frico not war | Udine Friuli Venice

     Ricetis de buine cusine furlane

     Recipes for good Friulian food

Frico cun Cartufules (a.k.a. Frico cu lis patatis)  

      Frico with potatoes

2 tablespoons / 30 g unsalted butter - I yellow onion, cut into thin slices -Salt and freshly ground black pepper - 3 laege mealy potatoes (such as Idaho), peeled and cut into matchsticks - 12 ounces/375 g semi-aged Montasio cheese, about 90 days old, cut into pieces about - I inch / 2,5 cm long and 1/2 inch / 1,25 cm wide.

Melt the butter in a medium-size pot or casserole for a few seconds. Add the onion slices. Once they negin to give off a fragrance, add some salt and pepper to taste, and then the potatoes. Stir with a wooden spoon to combine the ingredients. Then add 1/3 cup/75 ml cold water, spread the ingredients evenly over the bottom of the pot, and cover. Cook over low heat for about 30 minutes. If the water completely evaporates, add a littele more-just enough so the ingredients do not stick or burn. 

   Add the cheese to the pot, a piece at a time. Stir continuously until the cheese has largely melted but does non brown.

   While melting, warm a 7- or 8-inch (about 20-cm) ninstick pan over medium heat, Once the cheese mixture has melted, pour it into the nonstck pan, Brown the frico first on one side and the other (using a plate to flip it, if necessary). AS the frico renders fat while cooking, drain it out the pan. The result shoud be golden brown and crunchy.

   Transfer the frico to a plate, cut into 4 quarters, and serve immediately.

Wine: Merlot, Refosco, or Tazzelenghe -

from "La Terra Fortunata" The Splendid Food an Wine of Friuli - Venezia Giulia - Italy's Great Undiscovered Region - Fred Plotkin Author of Italy for the Gourmet Traveler

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Frico cu lis patatis

250g di formadi Montasio fresc - 400 gr di patatis - vueli (o spongje)

Scussâ lis patatis, taiâdis di fâlis deventâ come fulminants e mètilis intune padiele di fiêr cun pôc vueli (o spongje) za scjaldât. Zontâ il formadi taiât a fetinis sutilis. Cuei fintant che la croste dal impast e deventi indorade parsore a parsot (il frico al varès di jessi crocant difurvie e flos dentrivie). (Ricete di Anita Perco di Palme)

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Jote di côce ( sorte di mignestron de Cjargne)

600 gr di côce, 1/2 litro di lat, 1/2 litro di aghe, 250gr di farine di sorc, sâl

Lessâ la polpe de côce. Filtrâle pal passin im mût di ridusile a puré e butâle intune pignate insieme cul lat e cu l'aghe. Zontâ la farine, une prese di sâl e, messedant di spes, lassâ boli a planc par cirche miez'ore. (Ricete di Anita Perco di Palme)

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Brusadulis tal lat

8 brusadulis di purcit, 1 tace di lat, 40gr di spongje, 20fr di farine tipo 00, sâl

Indorâ te cassarole, di dutis dôs lis bandis e a fûc bas, lis brusadulis saladis e infarinadis. Podopo, cuant che a son rostidis parsorevie, butâ dentri e planc il lat (par otignî une salsine plui cremose si pues zontâ cualchi sedon di farine ancje tal sugo).  Cuei simpri a fuc bas un cuart d'ore. (Ricete di Anita Perco di Palme).

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Pistum

350 gr di pan gratât, 150 gr di zucar, 50 gr di cedri candît, 80 gr di spongje, 80 gr di ue-passe, 50 gr di pignûi, 2 ûfs, sal; brût di purcit otignut cui vues o, ancje, cu la cuete di muset

Meti a bagno l'ue-passe ta l'aghe clipe; taçâ il cedri candît; sbati intune terine doi ros di ûf e un ûf intîr cul zucar; cuant ch'a son ben sbatûts zontâ l'ue-passe, stiçade, i canîts e i pignûi taçâts, l'ont, il pan gratât, un pocje di canele in polvar; messedâ cuntune sedon di len: l'impast al varà di jessi avonde dûr. Fâ cu lis mans dai gnocs di forme slungjade; fâju boli intal brût di purcit e cuéiju fin cuant ch'a vegnin parsore dal brût, scolâju cuntune cjace forade. A àn di jessi cjalts cuant che si ju puarte in taule. Al è un dolç une vore antîc che, fin da Ete di Mieç, al jere tal menù dai gustâs des gnocis. (Ricete di Elisa Spagnul - San Vit de Tôr - Metude adun di Silvia Pian - Palme)

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Fetis di pan indoradis

Fetis di pan sec altis un dêt, 1 ûf, 1/2 litro di lat, 100 gr di farine, zucar, sain e vueli par frizi.

Sbati l'ûf intune terine e butâ dentri, un pôc par volte dentri, un pôc par volte, la farine, il lat, il zucar, une prese di sâl, stant atents a no fâ grums.   Si met in cheste pastele lis fetis di pan ch'a vignaran, cussi, imbombidis; dopo ch'a saran stadis striçadis a vignaran fritis cul vueli, o cul sain cjalt, fin cuant ch'a saran indoradis.   A van servidis cjaldis cuntune lizere infarinade di zucar e canele. (Ricete di Maria Nardin - San Vit de Tôr - Metude adun di Silvia Pian - Palme)

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posted by: elmagos at May 21, 2009 22:26 | link | comments |
frico, make frico not war

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