Frico from Memorie di Angelina

- Frico | Memorie di Angelina:
...frico, is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio (see Notes).
The cheese melts into the potato and forms a delicious round of goodness, warm and creamy on the inside, golden and crispy on the outside.

Substitute for Montasio cheese - Parmigiano Reggiano OR Asiago.. you could use fontina at a push.
1 small onion, peeled and thinly sliced
700g (1-1/2 lbs) potatoes, peeled and diced
350g (3/4 lb) Montasio cheese, coarsely shredded or cut into small dice
Salt and pepper
Olive oil, lard, or lardo minced into a paste
75g (2-1/2 oz) pancetta, guanciale or speck, cut into small dice (optional)

Sauté the onion gently in the olive oil or lard or minced lardo in a skillet (nonstick is best) until soft and translucent, along with the pancetta, guanciale or speck if using.

Add the potatoes and mix together with the onions.
Season generously with salt and pepper, then add a glassful of water and cover.
Let the potatoes simmer until soft, adding more water if necessary.
Uncover and let any remaining liquid evaporate, smashing the potato with a wooden spoon into a very rough purée.
Leave some of the potato dice whole for a more interesting texture.

Add the cheese and fold it well into the potato and onion.
Stir from time to time over gentle heat until the cheese melts completely.
Continue simmering for another 5-10 minutes, until the mixture has thickened enough that it forms a solid mass.

Now flatten out the mixture and turn the heat up.
Let the mixture form a nice brown crust on the bottom, then flip it over and let it brown on the other side, as if you were making a frittata, about 3-5 minutes per side.
Repeat if need be to get a nice crust.

Serve immediately, while the cheese is still warm and creamy.
'via Blog this'

Fermented food recipes.

BBC Two - Trust Me, I'm a Doctor, Series 6, Episode 1 - Fermented food recipes:
Fancy making your own fermented foods and drinks?
Why not try these recipes courtesy of Simon Poffley, Gaba Smolinska Poffley, Anna Drozdova and The Fermentarium.

Just remember that if you’re making your own fermented foods it’s important to prepare them safely so as not to encourage the growth of ‘bad’ bacteria.
This means using the right equipment and ingredients, following a recipe and storing the food at an appropriate temperature for the correct amount of time.
If you are unsure, seek expert advice.
Recipe:
- Milk Kefir
- Vegetarian kimchi
- Kombucha
- Cabbage and apple sauerkraut
- Homemade cottage/farm cheese