Chef Walter’s Flavors + Knowledge: Frico With Asparagus, Shrimp, Quail Eggs

Master Chef Walter Potenza, GoLocalWorcester Food Expert

This simple recipe from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in genius ways. Frico was first developed as a hearty way to save the remainder of the precious Montasio; it is still widely cooked in the region (and beyond) today. Montasio, an aged cheese, boasts an aromatic bouquet and fruity, grassy notes. It was first made by monks from the milk of cows that graze in the foothills of the Alps. Hundreds of years later, the “recipe” is almost the same. Use these savory frico baskets as an aperitivo before dinner, accompanied by some great crisp Friuli wine.