Can a Canadian Gal Become Italian with Frico Caldo

Bellini's Frico Caldo

Growing up in Southern Ontario in an area founded by Scots and Brits I grew up in a rather eclectic neighbourhood with diverse cultures and influences. Our neighbourhood reflected a small slice of the melting pot that we call Canada where this British gal's senses were awakened and I learned to be accepting of all food cultures. The question is, as I dream of a sojourn to Italy in the fall, I wonder if I could ever truly be Italian; live and breathe as an Italian, think like an Italian, live in the moment "vivi il presenti?" Of course, I tell myself, I can have all the joy in the world trying. Read on for 10 reasons I think I could become Italian, and the one reason I may not want to.

10 Reasons Why I Think I Could Become Italian

1) I sometimes find myself talking with my hands to get my point across; although rude gestures I may make in the heat of the moment may be underappreciated. Italians describe emotion, camaraderie, the shared-game-of-life with their hands.  It is as though their hands are directly connected to their minds. Since I speak very little Italian hand gestures may become necessary when travelling.

2) My name Valerie ends in a vowel just like Maria, Vinzenzio, Salvatore and Camilla. Check. 

3) I enjoy watching soccer... er...umm... football. Check.

4)  I had Italian friends as a teenager and frequented the Italian Club (although I could also be found at the Portuguese Club, "Newfie" Club and Polish Club). Check. 

5) I love gelato, pasta, Napoli-style pizza, and seafood, and tomato should be my middle name. Check. 

6) I worked in a pizzeria owned by Italian friends. Check. 

7) I am not obsessed with designer clothing, hats or handbags, although I have longed for a silky, smooth Italian leather jacket. Considering the cost, perhaps a change purse will do. Double check.

8) I cook with wine and sometimes it even goes into the dish I am preparing. Even if this post is not to be taken seriously, I am a dedicated cook who would gladly feed an army of friends, family and even strangers. Mangia! Mangia! Check.

9) I love a good market, it is a meeting place and a hub of activity. Check.

10) I love history, art and Andrea Bocelli, Il Divo and Il Volo.

But, here comes the hitch. Of all the stereotypical Italian dishes that come to mind I have rarely seen a potato among them. My love for potatoes is legendary, at least here on More Than Burnt Toast. Could I live a life without  potatoes in my every day living? Of course there is potato in one of my favourites gnocchi dishes but can I live without my tuber for breakfast, lunch and dinner?  Then along comes frico caldo which has me truly believing that YES I can become an Italian and embrace it with gusto! If I had the opportunity to relish in the flavours of frico caldo every day I could enjoy being Italian, even if it is only for 4 weeks! Mi sono innamorata (I am in love) !!! Frico caldo are Italian cheese crisps, in this case made a little thicker with potato. This recipe is based on several recipes from the famed Frasco in Denver, Colorado and Bon Appetit's Chef Patterson. The entire dish needs to be assembled while the potato is still hot so that the cheese will melt and blend in with the remainder of the ingredients.  This recipe uses montasio cheese which is made from cows milk and produced in the Fruili and Veneto regions of northeastern Italy. If not available try for Piave or vecchio from the same region. In a pinch parmigiano reggiano could also be substituted.  Si vive come un italiano (live like an Italian)!!

**Bellini's Frico Caldo**

2 medium Yukon Gold potatoes

1/2 medium onion, finely chopped

1 - 2 cups Piave or aged montasio, finely grated

Pinch of salt

Grated nutmeg to taste

4 pieces sliced prosciutto

1 tablespoon extra-virgin olive oil

In a cast iron frying pan sauté chopped onions in 1 teaspoon olive oil for 4 minutes until translucent and sweet. In the meantime in a heavy saucepan place Yukon gold potatoes with salted water and bring to a boil. Reduce heat to a simmer and cook until fork tender about 15 - 20 minutes. Drain. Transfer to large bowl. Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add onion. Add cheese, salt, and nutmeg and stir until just combined. Mix all the ingredients together in a large mixing bowl. Be sure not to over mix.

Heat oil in a cast iron/Teflon pan on moderate heat. Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula. Cook, without moving, until underside is browned, about 8 minutes. Invert large plate over skillet and flip frico onto plate. Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more. Mix the components of the pesto vinegar together. Cut the Frico into wedges and serve with the pesto vinegraitte. With each slice of Frico, serve one piece of sliced prosciutto.

**Pesto Shallot Vinaigrette**

from Bon Appetit

3 medium shallots, finely chopped

3/4 cup sherry vinegar

3 tablespoons purchased basil pesto

• 1 tablespoon sherry vinegar
• 1 tablespoon lemon juice (from 1/2 medium lemon)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grapeseed oil 
• 1 1/2 teaspoons olive oil
• 
  

In small container, combine shallots and vinegar. Cover and refrigerate at least 8 hours or overnight.  In fine-mesh sieve, drain pickled shallots, discarding all but 1 tablespoon of the liquid. Transfer shallots to medium bowl and whisk in pesto, leftover vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil, then olive oil. Set aside. 

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.