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    Marchigian “frascarelli”

    A unique specialty found only within the borders of Marche.

    Serves 4-6

    • 2L water
    • 200g white rice
    • 300g plain flour
    • Salt
    • 300g guanciale (cured pig’s jowl) or pancetta, cut into strips
    • 1 onion, finely diced
    • Dried chilli
    • 1½ kg crushed tomatoes
    • Grated parmesan

    1. For the sauce, start by lightly frying the guanciale in a little oil. After a few minutes add the onion and continue sautéing.
    2. When caramelised, add the tomato, chilli, salt and a drop of water. Lower the flame, cover and continue to cook over a gentle heat.
    3. Pour the rice into a pot of boiling salted water and cook for 10 minutes before adding the flour. Stir with a wooden spoon. Season with salt and continue stirring and cook for 30 minutes.
    4. To serve, place a ladle of rice mixture on the base and top with the sauce.
    5. Sprinkle over parmesan, if desired.