Gubbian Frico
Ingredients
3 1/3 pounds mixed meat (rabbit, chicken, lamb bites or chicken with 4 spare-ribs)
3 tablespoons olive oil
1 piece guanciale (optional)
4 cloves garlic
3 sprigs rosemary
hot red pepper flakes
dry white wine
salt
broth
cherry tomatoes, about 14 ounces or as much as you'd like, finely chopped
Preparation
Brown the meat in an iron skillet with the olive oil, guanciale (if desired), rosemary, garlic and hot red pepper flakes. Once the meat is well browned, deglaze with white wine and cook until it evaporates. Season with salt and cook over high heat for about 30 minutes, while keeping it moist with the broth, then add the tomatoes.
3 1/3 pounds mixed meat (rabbit, chicken, lamb bites or chicken with 4 spare-ribs)
3 tablespoons olive oil
1 piece guanciale (optional)
4 cloves garlic
3 sprigs rosemary
hot red pepper flakes
dry white wine
salt
broth
cherry tomatoes, about 14 ounces or as much as you'd like, finely chopped
Preparation
Brown the meat in an iron skillet with the olive oil, guanciale (if desired), rosemary, garlic and hot red pepper flakes. Once the meat is well browned, deglaze with white wine and cook until it evaporates. Season with salt and cook over high heat for about 30 minutes, while keeping it moist with the broth, then add the tomatoes.
A variation is to brown the meat with oil, add the broth, combine the meat with a sauce made of garlic, rosemary, 1 anchovy, 1/2 cup vinegar and 1/2 cup white wine, letting it evaporate, then adding the tomatoes. Serves 6
