CHEF NONNO SERGIO'S RECIPES: In this recipe that I am about to present, I highlight how my grandmother made this dish, in the 60s and 70s Frico was very popular. She made one that remained on the wood stove for several hours in a heavy iron pan, but it was incredibly good, she only put cheese and it came out high and crumbly, slow cooking, I couldn't make it. One day I will try. You will need these ingredients, I'll say right away that the work is easy and fun, Follow me you will have a lot of satisfaction. My potato and onion Frico Ingredients for six people 1200g. Grated potatoes 200g grated white onion 300g. Fresh dairy 300g. Old dairy 5g. Sunflower oil A pinch of salt spiced with rosemary, sage, pepper and a little garlic and... (the magic salt) If you don't have a microwave, go with the pans, but you will need more oil to cook the potatoes. For oven cooking, 180° for 15 minutes, if you use the grill, it depends on the distance you keep the pan from the resistors. The fan oven is fine, make sure it doesn't go too high or you'll ruin it. As soon as cooking is finished, let the Frico rest for 15 minutes before dividing the portions. FOR THE POLENTA Ingredients for 6 People 400g. Bramata flour 50g Semolina 50g. 00 flour 1500 ml. Water 1000 ml. Milk 10g. Butter 10g. Spiced salt (magic salt) Bring 1500 of water to the boil with 500 of milk and the salted butter, as soon as it boils add 500 cold milk and immediately flour with a whisk. Cook for 15 minutes. We also have the method... My Frico cooked in oil My Frico in the microwave My Frico in non-stick THE RECIPES OF CHEF NONNO SERGIO: Now that I am retired at home after 60 years behind the stove, my grandchildren push me to make desserts and cook, and so I will slowly make some video recipes with their help, hoping that you will like them, trying to be as simple as possible. With what we have at home in the fridge, even recycling leftover food from the day before. THANK YOU We normal chefs learned the trade from our grandmothers, mothers, old-time chefs who did their apprenticeship on ships, in big hotels, they were jealous of their recipes, but we foxes stole with our eyes, they were hard years and it took at least 10 years of apprenticeship before having the responsibility of a kitchen, there are few of us left, let's try to leave a memory of a dish, even a simple one, but genuine, people at home want simplicity, give them all your knowledge, your methods, because every chef has his own baggage of experience, his tricks, because, managing to satisfy alone or almost, in trattorias and other places a lot of customers, (demanding) is hard, leave your mark thank you. TO SEE ALL THE VIDEOS VISIT MY CHANNEL / @nonnosergio1946 https://www.youtube.com/results?searc...