You are in Home / Travel ideas / Gastronomy / Umbria / Friccò all'Eugubina (Stewed Chicken, Rabbit and Lamb, Gubbio-style)

Friccò all'Eugubina (Stewed Chicken, Rabbit and Lamb, Gubbio-style)

Friccò all'Eugubina (Stewed Chicken, Rabbit and Lamb, Gubbio-style)

Tempo  Time of preparation: 90 minutes
Dosi Serves: 6 persons
Difficoltà Difficulty: Easy

Ingredients: 

• 1 Pickled Anchovy
• 2 Cloves Garlic
• 1 Cube Broth
• 1/2 Glass White Wine
• 2 kg Mixed Meat (petto di pollo, coniglio, cosciotto agnello)
• 1 Rind Guanciale or Pork Meat
• 100 ml Milk
• Extra-Virgin Olive Oil
• Peperoncino (Red Chili Pepper)
• 400 g Tomatoes
• Rosemary
• Salt
• 1/2 Glass Balsamic Vinegar


 

Preparazione Directions


1.
Cut meat into bite-sized pieces, then remove guanciale from rind.

2. In earthenware or crockpot, heat 4 tblspns Olive Oil and whole Peperoncino.

3.
Add sliced guanciale and let fry for a few minutes before adding meat. Cook over high heat for 5-6 minutes, stirring often.

4.
Boil the broth cube in hot water, then pour over meat, continuing to cook for 30 minutes over medium heat. Mix frequently and continue to add broth if necessary.

5.
Skin and slice tomatoes, scrape salt off anchovy and remove spine, then cut into long slices before placing in milk

6.
Fry garlic in a pan with 2-3 tblspns Olive Oil. Add the milk and anchovy, mixing until ingredients form a smooth whole.

7.
Add rosemary, wine and balsamic vinegar and let liquid evaporate before adding tomatoes. Cook for 20 minutes, salting to taste.

8.
Pour condiment over meat and let saute for a few minutes. If mixture is too water, cook over low heat until it reaches desired consistency.

Buon Appetito.