Frisse: Carnival Recipe

Discover the authentic recipe of Frisse, a traditional Carnival dish from the Piedmont region. This delicious preparation made with pork rib meat and liver, enriched with intense flavors and culinary traditions, represents an authentic culinary experience not to be missed. Follow our simple steps to create this dish and delight your guests’ palates during the next Carnival.

Frisse (also called Frisse, Grive) is a typical Carnival dish originating from Piedmontese cuisine. This recipe, serving 6 people, requires about 90 minutes of preparation time and 20 minutes of cooking. Frisse is made from moderately fatty pork rib meat, pork liver, sausage, grated Parmesan cheese, egg yolk, juniper berries, nutmeg, cinnamon, salt, pepper, and pork omentum or savoy cabbage leaves. For frying, a shot of gin is used.

Frisse piemontesi

Le Frisse (also called Frisse, Grive) is a typical Carnival dish originating from Piedmontese cuisine. This recipe, which serves 6 people, requires about 90 minutes of preparation time and 20 minutes of cooking.

Le Frisse are a delicious dish that can be paired with a glass of Dolcetto d'Alba, thus completing an authentic and satisfying culinary experience.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Main courses

Cuisine: Piedmontese cuisine

Servings: 6 persone

Attrezzature

• Mixing bowls
• Electric beaters or manual
• Silicone spatula or mixing spoon
• Non-stick saucepan
• Skimmer
• Absorbent paper
• Bowls or dessert plates
• Strainer

Ingredients

• 400 gr pork meat moderately fatty intercostal
• 200 gr pork liver
• 100 gr sausage
• 80 gr Parmigiano Reggiano grated
• 1 nr egg yolk
• 10 nr juniper berries
• qb Nutmeg
• qb Cinnamon
• qb Salt
• qb Pepper
• qb Pork Omentum rèsela or retina or a cabbage leaf
• qb Olive oil and butter in equal parts
• 1 bicchierino Gin

Instructions

• Chop the pork and pork liver with a sharp mezzaluna.
• Add the crumbled sausage, grated Parmesan, crushed juniper berries, nutmeg, and cinnamon. Mix these ingredients initially.
• Season with salt and pepper, add the egg yolk, and knead again.
• With your hands, form walnut-sized balls and wrap them with the pork omentum.
• If you don't have pork omentum, you can use cabbage leaves briefly boiled, lining the meat with them, possibly securing with a skewer.
• Cook the balls over moderate heat in a pan with oil and butter. Finish cooking by adding a splash of gin and letting it be completely absorbed.
• If you've used cabbage, there's no need to add gin.