This recipe for frico caldo is courtesy of Lachlan Patterson.
- 1 large Yukon gold potato
- Coarse salt
- 1 tablespoon unsalted butter
- 1/2 onion, very finely chopped
- 4 ounces freshly grated Montasio cheese
- Freshly grated nutmeg
- Grapeseed oil
- 2 teaspoons minced shallots
- 2 tablespoons chopped fresh cilantro
- Sherry-wine vinegar
- Mixed greens, for serving
- Thinly sliced radishes, for serving
- 8 thin slices speck, for serving
Place potato in a small saucepan with enough water to cover; season with salt. Place over high heat and bring to a boil. Cook until tender, 45 to 60 minutes. Drain and peel.
Immediately transfer potato to a medium bowl and crush into 1/4-inch pieces using a fork.
Heat butter in a small skillet over medium heat. Add onion and cook until soft and translucent. Add to bowl with potato, along with cheese; season with a pinch of salt and nutmeg. Stir until just combined.
Heat a 5- to 6-inch square cast-iron skillet over high heat. Add enough grapeseed oil to coat bottom of skillet; remove any excess oil and discard. Add potato mixture and cook until golden brown, about 5 minutes. Using a spatula, turn frico and continue cooking 5 minutes more.
Meanwhile, in a small bowl, whisk together shallots, cilantro, vinegar, and 2 tablespoons grapeseed oil; season with salt. Cut frico into 4 wedges and place each on a serving plate, along with salad greens topped with radishes, and sliced speck. Drizzle vegetables with cilantro vinaigrette; serve immediately.