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Discover recipeauthentic Frisse, a typical dish ofCarnivaloriginally from the Piedmont region. This delicious preparation based onmeatof intercostal pork 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.
Le Frisse (also called Frisse, Grive) is a typical Carnival dish originally fromPiedmontese cuisine. This recipe, which serves 6 people, requires a preparation time of approximately 90 minutes and a cooking time of 20 minutes. Frisse are made from moderately fatty intercostal pork, pork liver, sausage,cheesegrated parmesan, egg yolk, juniper berries, nutmeg, cinnamon, salt, pepper and pork omentum or savoy cabbage leaves. For frying, a shot of gin is used.
Ingredients
- 400 gr pork intercostal moderately fat
- 200 gr pork liver
- 100 gr sausage
- 80 gr Parmigiano Reggiano grated
- 1 no egg yolk
- 10 no juniper berries
- to taste Nutmeg
- to taste Cinnamon
- to taste Salt
- to taste pepper
- to taste Pork omentum risèla or retina or a savoy cabbage
- to taste Olive oil and butter in equal parts
- 1 little glass Gin
instructions
- Chop the pork meat and pork liver with the sharp crescent knife.
- Add the crumbled sausage paste, grated parmesan, crushed juniper berries, nutmeg and cinnamon. Mix these ingredients together for the first time.
- Salt, pepper, add the egg yolk and mix again.
- With your hands, form balls the size of walnuts and wrap them in the pig's omentum.
- If you don't have the omentum, you can use savoy cabbage leaves previously dipped in boiling water for a few minutes and line the meat with them, possibly using a toothpick.
- Cook the balls over moderate heat in a pan with oil and butter. At the end of cooking, liven them up with a splash of gin which you will allow to completely absorb.
- If you used cabbage, you don't need to add gin.
Ho provato questa ricetta stasera ed è stata un successo totale!
Sono felice che la ricetta ti sia piaciuta! Grazie per aver condiviso la tua esperienza positiva. Se hai altre ricette che vorresti provare, non esitare a chiedere!
Ho provato questa ricetta per cena e la mia famiglia l’ha adorata. Da rifare sicuramente.
Sono felice che tu e la tua famiglia abbiate apprezzato la ricetta! Grazie per aver condiviso la tua esperienza positiva.
Ottime! Ho fatto un figurone.
Fantastico, Gina! Sono davvero contento che le frisse siano state un successo e che tu abbia fatto un figurone! È sempre gratificante quando una ricetta riesce bene e viene apprezzata dagli ospiti.