The hen is cut into pieces and cooked in an earthenware dish.

Drowned or drunken chicken

Recipe by Luisa ed Enrico

0.0 from 0 votes

Course: Secondi di carneCuisine: Umbria, Italia, OrvietoDifficulty: Bassa

Porzioni

4

persone

Tempo di preparazione

30

minutes

Tempo di cottura

3

hours 

Tempo totale

3

hours 

30

minutes

The hen is cut into pieces and cooked in an earthenware dish.

Ingredienti

• 1 hen

• 80g of minced lard

• 1 sprig of rosemary

• 2 garlic cloves

• 7–8 cherry tomatoes or, alternatively, a 500g tin of peeled tomatoes

• salt

• red wine

Preparation

• Cut the chicken, once cleaned, into 8–12 pieces after washing it
• Take the earthenware dish, place the chicken pieces in it and cover them completely with red wine
• Leave to rest for 12 hours
• Place the pan on the hob
• Add the lard
• Add the tomatoes
• Add a sprig of rosemary
• Add the garlic
• Cover with a sheet of baking paper, then put the lid on and leave to cook for about 3 hours
• The wine will run out gradually
• Serve hot

L'articolo Drowned or drunken chicken proviene da Ricette Umbre.

Friccò

Recipe by Sara e Roberta

0.0 from 0 votes

Course: Secondi di carneCuisine: Gubbio, Umbria, ItaliaDifficulty: Bassa

Porzioni

4

servings

Tempo di preparazione

30

minutes

Tempo di cottura

50

minutes

Tempo totale

1

hour 

20

minutes

Friccò is made with free-range chicken, capers, rosemary, oil, salt and tomatoes, cut into pieces and cooked in a frying pan.

Ingredienti

• 1 free-range chicken

• tomato

• rosemary

• capers

• salt

• oil

• garlic

Preparazione

• Pluck the chicken, wash it and pat it dry
• Cut the chicken into medium-sized pieces
• In a bowl, season the chicken with oil, rosemary, salt and capers, then mix
• Heat some oil in a frying pan, then add the prepared chicken
• Pour in some white wine and let the alcohol evaporate over a high heat
• Brown the meat, then turn down the heat and add the tomatoes
• Cook until the meat falls off the bone
• Serve hot
• Enjoy your meal

L'articolo Friccò proviene da Ricette Umbre.

It is seasoned with herbs and spices or served with sauces and side dishes, depending on the specific recipe.

In this recipe, typical of the Umbria region, it is prepared with apples and potatoes.

The term “árista” refers to the back of the slaughtered pig, up to and including the loin.

More commonly, the term is used by extension to refer to the dish made from this cut of meat when roasted.

Pork Loin with Apples and Potatoes

Recipe by Walter

0.0 from 0 votes

Course: Secondi di carneCuisine: Umbria, Italia

Porzioni

4

servings

Preparazione

30

minutes

Cottura

30

minutes

Calorie

300

kcal

Totale

1

hour 

The arista is a cut from the back of the pig that is typically cooked whole, either in the oven or braised in a pot.
It is seasoned with herbs and spices or served with sauces and side dishes, depending on the specific recipe.
In this recipe, typical of the Umbria region, it is prepared with apples and potatoes.

Ingredients

• 500 grams of pork loin

• a sprig of rosemary

• 1 apple

• 5 potatoes

• olive oil

• 1 onion

• celery

• bay leaf

• cinnamon

Preparazione

• Sprinkle the pork loin with salt and rosemary, tie it with kitchen twine, and then brown it in a pan with olive oil.
• When it is golden brown, add the onion, carrot, and celery stalk, along with the bay leaf and a little rosemary.
• Pour in the wine, let it reduce, and cook for about 30 minutes over medium heat.
• Remove the vegetables from the cooking liquid, strain it, and reduce it.
• Wash the apples, cut them in half, then into quarters, and finally into wedges.
• Peel the potatoes and cut them into wedges.
• Sauté the potatoes in oil, season with salt and pepper, and cook until al dente.
• In the same skillet, sauté the apples, season with salt, add the cinnamon, and cook for 5 minutes; then add the potatoes and keep them warm.
• Cut the meat into slices and serve it with the sauce, potatoes, and apples.

L'articolo Pork Loin with Apples and Potatoes proviene da Ricette Umbre.

They are usually cooked over hot coals on a skewer, with a bay leaf placed between the pieces, or on a grill.

As you can see in the photograph accompanying this recipe, fegatelli can also be cooked on a meat grill placed over the embers.

Fegatelli

Recipe by Walter

0.0 from 0 votes

Course: Secondi, Secondi di carneCuisine: Umbria, ItaliaDifficulty: Bassa

Porzioni

4

porzioni

Tempo di preparazione

30

minutes

Tempo di cottura

40

minutes

Calorie

402

kcal

Fegatelli are made from pork liver cut into pieces of about 5 cm, seasoned with salt and pepper and wrapped in pork caul.
They are usually cooked over hot coals on a skewer, with a bay leaf placed between the pieces, or on a grill.

Ingredienti

• 3hg of pork liver

• pork tripe

• laurel

• salt

• pepper

Preparazione

• Cut the liver into pieces, each about 5 cm on a side.
• Season the pieces of liver with salt and pepper.
• Wrap each piece of liver in pork caul.
• Cook on a spit, separating the livers with a bay leaf, or cook on the grill as shown in the photograph.

L'articolo Fegatelli proviene da Ricette Umbre.

Torello Alla Perugina

Recipe by Giacomo

0.0 from 0 votes

Course: Secondi, Secondi di carneCuisine: Umbria, Italia, PerugiaDifficulty: Media

Porzioni

4

porzioni

Tempo di preparazione

30

minutes

Tempo di cottura

50

minutes

Tempo totale

1

hour 

20

minutes

Torello alla perugina is a meat main course typical of Umbrian cuisine and, in particular, of the cuisine of the Perugia area.

Ingredients

• 8 slices of veal loin or veal shoulder (approx. 500g)

• 70g of prosciutto

• 4 anchovy fillets

• a chicken liver

• 2 tablespoons of capers

• half a lemon

• 2 cloves of garlic

• 8 sage leaves

• flour

• Umbrian PDO extra virgin olive oil

• vinegar

• salt

• pepper

Preparazione

• Chop the chicken liver, ham and garlic separately.
• Gently fry the garlic, ham and anchovies in a frying pan with a drizzle of oil over a very low heat.
• After a few minutes, add the grated lemon zest, the chopped capers and the chicken liver, which you chopped earlier.
• Fry gently for 5 minutes, drizzle with lemon juice, and season with salt and pepper to taste.
• Remove the sauce from the pan and keep it warm.
• Dust the slices with flour and fry them for a few minutes in a frying pan, on both sides, with a drizzle of oil.
• Add the sage and the sauce you prepared earlier.
• Heat through and serve.

L'articolo Torello Perugina-style proviene da Ricette Umbre.

We discovered this dish thanks to Lorenzo from Foligno, whom we cannot thank enough.

The steak should be cooked on a grill placed over the embers of a fireplace.

As shown in the photo, it can be cooked alongside meat skewers and pork sausages.

Porcona

Recipe by Lorenzo

0.0 from 0 votes

Course: Secondi di carneCuisine: Umbria, Italia, FolignoDifficulty: Bassa

Porzioni

4

porzioni

Tempo di preparazione

10

minutes

Tempo di cottura

30

minutes

Tempo totale

40

minutes

Porcona is a pork steak cooked on the grill after having been seasoned as if it were breaded, that is, with eggs and breadcrumbs.

Ingredienti

• 4 pork neck steaks

• sage

• rosemary

• breadcrumbs

• 1 egg

Preparazione

• Chop the sage and rosemary and mix them in a dish with the breadcrumbs.
• In another dish, beat an egg with a pinch of salt and pepper.
• Dip the steaks first in the egg and then in the breadcrumb and herb mix to obtain an even coating.
• Now all that’s left to do is cook them.

Note

Acquista la griglia per cuocere la porcona

L'articolo Porcona proviene da Ricette Umbre.