Step 1

Clean the radicchio and dress with extra-virgin olive oil and vinegar to taste.

Step 2

Coarsely grate the potatoes and place in a large frying pan (ø 12") with a little bit of oil and a pinch of salt. Cook over high heat for 3 minutes, then reduce the heat and add the cheese a little at a time to form the frico. As the cheese melts, turn the edges over toward the center. Flatten in the pan and wait for a crust to form. Flip over (sprinkle with cornmeal) and let brown, flip again and sprinkle the other side with cornmeal. Repeat several times until golden and crisp.

Step 3

Cut into wedges and serve warm over the radicchio salad.