Recipe · Umbria · Gubbio
Friccò all'eugubina
the mixed meat stew of Gubbio, flavoured with garlic, rosemary and anchovies melted in vinegar: a peasant dish that starts from whatever was in the yard and ends up very rich
preparation
How it is made
Quantities are for 4-6 people. The steps are in the order you do them.
- wash and dry the pieces of meat well, they must brown and not boil
- heat the oil in a wide heavy pan with two crushed cloves of garlic, and brown the meat over a high heat a few pieces at a time, turning until golden on all sides
- put all the meat back in the pan, salt, pepper and pour in the white wine, letting it evaporate over a high flame
- lower the heat, cover and cook for about half an hour, turning now and then
- meanwhile chop the other two cloves of garlic with the rosemary and the sage, put them in a small bowl with the vinegar and the anchovies, and crush the anchovies with a fork until they dissolve
- pour the mixture over the meat, raise the flame and let the vinegar evaporate: this is the step that gives the dish its smell, and the kitchen announces it to the whole house
- add the tomatoes crushed by hand, the bay leaf and the chilli, cover and cook another forty minutes, or until the meat comes off the bone
- uncover for the last ten minutes to reduce the sauce, and serve hot with crescia or torta al testo, which is how the sauce gets mopped up
Other recipes
Same country first.
