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.
Servings: 6 persone
Equipment
- 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.