Frico is a crispy potato and cheese pie prepared in a frying pan. We, on the other hand, bake our Frikot. Do you know what the characteristics of this recipe are? The preparation and choice of the raw ingredients.
We don’t leave these steps to chance: we cook our version of Frico by focusing on lightness but also on the advice of our trusted cheesemaker who offers us a selection of cheeses.
Of course, you can change tradition, but you have to do it carefully. Because the flavours must be the same as always.
But we have decided to focus on lightness: we want to prepare a new take on Frico by baking it in the oven. Where there are no onions and the potatoes are not cooked in the pan but roasted in the oven.
That’s why we call it Frikot, it’s our own original idea. In the kitchen we came up with a new recipe that takes its cue from tradition: still a tasty pie, but light. It sounds strange, but that’s exactly what we’ve come up with.
That’s right, Fri+kot. Because we have changed the way we cook the classic Frico, so that it can be enjoyed with numerous different accompaniments, whether on a special occasion or not.
Our recipe goes well with bacon, walnuts and Gorgonzola. And it’s quick to prepare: you can heat it up by putting it in the microwave before bringing it to the table.
We like to stick to the guidelines, but we also love to try things out, to explore new horizons.
