PASSED: Cook Frico and Polenta With MasterChef

with Verified Teacher
PASSED: Cook Frico and Polenta With MasterChef-0PASSED: Cook Frico and Polenta With MasterChef-1PASSED: Cook Frico and Polenta With MasterChef-2
FavoriteFavorite
ShareShare
Send as giftSend as gift
100% (9)
1.5 hour
Group Class
PASSED: Cook Frico and Polenta With MasterChef-0

Book a private group

Looking to book a private group session?
Leave your details and let us take care of it.

This is the most typical food combination of my home region of Friuli Venezia Giulia


What you'll learn

Frico is comfort food. It's a dish made with cheese, onions and potatoes. We will serve it with a Parmigiano polenta. I don't love frico only because I grew up eating it, but also because I made it in the semi-final of Masterchef and it helped me to get a place in the Finale. 

This class is perfect for

Everyone
Learn ,master-series.past, with Master Chef Winner, Luca M | Amphy

Meet Master Chef Winner, Luca Manfe,

Your teacher

Luca is an Italian Chef, cookbook author, and winner of Masterchef USA. Luca grew up around tables of delicious food prepared by family. When he moved to America 20 years ago, he found himself without the comfort of his grandmothers’ and mother’s cooking. It was then that he decided it was time to learn the craft of a well-prepared dish. Luca traveled around the world, working in Florida, Australia and finally landing in Manhattan. He made his way up in the restaurant business starting from a busboy, advancing as a waiter, then on to a manager and a General Manager. He worked in restaurants, but never in the kitchen, though he did pop in to ask the chef’s advice from time to time. He would try to recreate dishes from some of the best restaurants in New York City for his friends. Sometimes he succeeded. In 2013 he won Masterchef Season 4, Gordon Ramsey’s hit show on Fox. Since then he published a cookbook and launched a private Chef service called Dinner with Luca.

What to bring

Nonstick pan (8" or 10") - Very important!
A lid or a plate larger than the frico pan
Medium sauce pot
Wooden spoons or spatula
Whisk
Large holes grater
1 tablespoons butter
2 white onions, very thinly sliced
Salt and ground black pepper
1 pound russet or Yukon Gold potatoes, peeled just before grating
8 ounces Manchego cheese, cut into small cubes
8 ounces Gruyere cheese, cut into small cubes
2 cups water
2 cups milk
1 cup Instant polenta
3 tablespoons butter
½ cup Parmigiano

How to participate

emailHead to your confirmation email or booking page, and click the button to join the stream.
zoom callIf you haven’t already, download Zoom for free on your computer or smartphone in advance.