This traditional Slovenian frika recipe is a hearty combination of potatoes and cheese, which is also enjoyed in parts of Friuli in Italy (just across the Slovenian border). Ana Roš uses local Tolminc cheeses in her recipe, but substitute these for other hard cheeses if you can't find it.
Melt the pork fat over a low heat in a non-stick frying pan. Squeeze as much excess moisture out of the grated potato, then add to the pan and gently cook until soft
40g of pork fat
3
Add the cheeses and spread evenly over the top of the potato. Cook for 5 minutes, or until the base is golden brown, then carefully flip over the frika and cook for a further 5 minutes (you may need to use an upturned plate to help you flip the frika without breaking it)
150g of
immature hard cheese, preferably Tolminc (aged for around 60 days), grated
50g of
mature hard cheese, preferably Tolminc (aged for at least 6 months), grated
4
Serve warm with a generous sprinkling of chopped herbs
Trading in a planned career as a diplomat for a job in the kitchen, self-trained chef Ana Roš has transformed Hiša Franko – her husband’s family’s restaurant just across the Italian border in Slovenia – into a globally-renowned dining destination.
