Frascarelli are one of the traditional dishes of the Marche region and are also called polenta rice. Here's how to prepare them
Frascarelli are one of the oldest recipes in the Marche cuisine, a traditional peasant dish that has endured over time, easy to prepare and rich in substance and taste.
It is a dish made from rice and flour and its name most likely derives from the "bough“, The wooden stick with the tricuspid tip that was used in ancient times to mix the doughs. THE frascarelli, unlike the polenta in which the flour must not present lumps, they are characterized precisely by the inhomogeneity of the dough which, in this case, gives the dish an even better consistency and taste.
Usually accompanies a tasty sauce, for example made with pork, precisely because it had to be a dish that gave ai farmers the energy to face a heavy day of work in the fields.
The traditional recipe of frascarelli
Ingredients
To prepare this dish of the Marche cuisine you will need: 150 g of white rice, 250 g of flour 0, 200 g of pork, 1 kg of tomato pulp, 1 onion, salt, extra virgin olive oil (chilli pepper)
Method
To prepare the frascarelli you start with the sauce that will be used to season them. In a pot, therefore, we begin to prepare the sauté with extra virgin olive oil, the onion cut into slices e there pork meat cut into strips and add the tomato pulp, a little water and a pinch of salt when the meat is well browned. The sauce must cook on a low heat with the lid on for about 30 minutes.
In another pot, bring the water to a boil for rice and cook it for about 10 minutes. At this point add the flour and do not worry if some are formed lumps. Mix well with a wooden spoon. Keep on cook the rice with flour for about 25 minutes.
Season with salt and, with a ladle, pour the rice and flour polenta on a plate, add the sauce and sprinkle with the Parmesan.
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