{"id":2403,"date":"2020-02-29T17:54:03","date_gmt":"2020-02-29T16:54:03","guid":{"rendered":"https:\/\/www.fontecesia.it\/?p=2403"},"modified":"2020-02-29T18:35:56","modified_gmt":"2020-02-29T17:35:56","slug":"gubbio-style-fricco-recipe","status":"publish","type":"post","link":"https:\/\/www.fontecesia.it\/en\/enogastronomy-umbria\/gubbio-style-fricco-recipe\/","title":{"rendered":"Gubbio-style fricc\u00f2, a typical Umbrian recipe"},"content":{"rendered":"<p style=\"text-align: justify;\">Gubbio-style\u00a0 f<strong>ricc\u00f2<\/strong>\u00a0is a typical second course dish in <strong>Umbrian cuisine<\/strong>.<\/p>\n<p style=\"text-align: justify;\">As the name suggests, it is very common in the area of\u00a0<strong>Gubbio<\/strong>\u00a0and seems to have originated precisely in the \u2018city of the <strong>Ceri\u2019<\/strong> (*Gubbio\u2019s largest annual traditional event).<\/p>\n<p style=\"text-align: justify;\">It is made with meat: chicken\u00a0is one of the main ingredients, often accompanied by rabbit and lamb.<\/p>\n<p style=\"text-align: justify;\">It has a very strong flavour and is therefore a good representation of the strong identity of the <strong>regional cuisine<\/strong>.<\/p>\n<p style=\"text-align: justify;\">It can be served at any occasion, either lunch or dinner.<\/p>\n<p style=\"text-align: justify;\">It is <strong>quick to prepare<\/strong>, but cooking requires the right amount of time and cannot be hurried: otherwise this would alter the authentic flavour of this delicious Umbrian dish.<\/p>\n<p style=\"text-align: justify;\">Gubbio-style fricc\u00f2 is ideal for Sunday family lunch and is often also prepared for festive gatherings at Christmas and Easter.<\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 chicken<\/li>\n<li>2 cloves of garlic<\/li>\n<li>1 stem of rosemary<\/li>\n<li>1 anchovy<\/li>\n<li>half a glass of white wine<\/li>\n<li>3 ripe tomatoes<\/li>\n<li>100 grams of guanciale<\/li>\n<li>Salt as needed<\/li>\n<li>Pepper as needed<\/li>\n<li>Extra virgin olive oil as needed\u00a0<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Preparation<\/strong><\/p>\n<p style=\"text-align: justify;\">It is important to specify that the meat may be chosen based on taste and preference.<\/p>\n<p style=\"text-align: justify;\">Gubbio-style fricc\u00f2 can therefore be prepared with only <strong>chicken<\/strong> or chicken with <strong>rabbit<\/strong> and <strong>lamb<\/strong>.<\/p>\n<p style=\"text-align: justify;\">In this second version the three types of meat are featured in equal proportions, approximately 500 grams each.<\/p>\n<p style=\"text-align: justify;\">Cut the meat in equally-sized pieces, not too large: if you prefer you can have it diced by the butcher.<\/p>\n<p style=\"text-align: justify;\">Use a <strong>large casserole<\/strong>: add oil, garlic and guanciale cut into strips and brown it.<\/p>\n<p style=\"text-align: justify;\">Then add the meat and sear the entire surface, turning it over frequently.<\/p>\n<p style=\"text-align: justify;\">Add the white wine and let it evaporate. Add the rosemary and chopped anchovy and add salt and pepper, then let it cook for at least\u00a0<strong>30 minutes<\/strong>, making sure that the meat does not stick to the bottom of the pan: if necessary add a few spoonfuls of broth.<\/p>\n<p style=\"text-align: justify;\">After half an hour add the diced tomatoes: if you prefer, peel and seed the tomatoes.<\/p>\n<p style=\"text-align: justify;\">Cook for another <strong>30 minutes<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Naturally Gubbio-style fricc\u00f2 must be served hot with a side of cooked garden greens, such as spinach and chicory, and a few slices of\u00a0<a href=\"https:\/\/www.fontecesia.it\/en\/enogastronomy-umbria\/umbrian-flatbread\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>torta al testo<\/strong><\/a> (Italian flat bread).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fricc\u00f2\u00a0is a typical second course dish in Umbrian cuisine, it is very common in Gubbio\u00a0and seems to have originated precisely in the \u2018city of the Ceri.<\/p>\n","protected":false},"author":3,"featured_media":2367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[],"class_list":["post-2403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enogastronomy-umbria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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