Some weeks ago, Louise and I were invited for a breakfast to the mysterious environment of Ljubljana Castel’s restaurant, where a new frying pan from Tefal was presented to us through the real cooking. The chef of the restaurant did the main work of course, but even some of us were invited to test our skills.
The new Tefal CeramicControl pan is supposed to remain non-stick for a lifetime, which means healthy cooking without the need for oil and easy cleaning up. Depending on which Tefal pan you choose, the non-stick coating is made up of between four and six separate layers, which includes a ceramic hard base for extremely high resistance to scratches and abrasion.
The new ceramic pan also features Tefal’s unique Thermo Spot, which makes it the first of that kind in the market! J Thermo Spot glows solid red to let you know when your pan is pre-heated to 200 degrees, the optimum temperature to start cooking. With the Thermo Spot, there’s no risk of the pan overheating or under heating, you can sear your food at just the right temperature to seal in the flavor in the same way a professional chef would.
A delicious breakfast, with Slovenian traditional dish called ‘frika’, was prepared by using the pan and its features mentioned above. In a great company of true connoisseurs of Slovenian cuisine, Mr. Janez Bogataj, we learned a lot about the recipe and the history of this interesting local food.
Frika is a traditional Slovenian dish that has its origin in Nadiža valleys in Carnia, where grilled and melted cheese is called Frico. Frika can be prepared in different ways, but always using cheese omelet, with the addition of potatoes, eggs, bacon, onion, salami, as well as some apples. Frika was a typical dish of shepherds and foresters. Preparing it, they used pieces of old and hard cheese.
A special type of frika is Tolmin’s frika, which is prepared in Tolmin’s part of the Soča valley.
- dissolve grated hard cheese in fat
- add eggs
- add fried pieces of salami or sausage
- add a small amount of vinegar
Very often frika is a combination of grated cheese, eggs and potatoes. This combination is also the most used. In some cases a salty cottage cheese, lard and eggs can be added to the grated cheese, or bacon and eggs only. The diversity of traditional frika is a proof that even in modern times it provides a range of creativity in its preparation.
Well, Louise and I haven’t prepared frika in our new pans (or any other :)) yet, but we have most definitely used them to prepare our usual dishes. Louise invited our family the other day for a lunch. She got some home-grown chicken from the farm and prepared an absolutely delicious dish that we literally licked out of the pan.
We also used our new Tefal CeramicControl pan to prepare eggs, stakes, potatoes and anything else that we wanted to come out crispy. With a little fat you can achieve excellent results, and after eating the very last beats and pieces the pan is very easy to clean. Another thing about the pan that I love is the fact that I can use it on the induction.
Be careful though. Even if you don’t use much fat, that doesn’t mean you can eat as much as you want!