Gubbio-style friccò, a typical Umbrian recipe

Gubbio-style  friccò is a typical second course dish in Umbrian cuisine.

As the name suggests, it is very common in the area of Gubbio and seems to have originated precisely in the ‘city of the Ceri’ (*Gubbio’s largest annual traditional event).

It is made with meat: chicken is one of the main ingredients, often accompanied by rabbit and lamb.

It has a very strong flavour and is therefore a good representation of the strong identity of the regional cuisine.

It can be served at any occasion, either lunch or dinner.

It is quick to prepare, but cooking requires the right amount of time and cannot be hurried: otherwise this would alter the authentic flavour of this delicious Umbrian dish.

Gubbio-style friccò is ideal for Sunday family lunch and is often also prepared for festive gatherings at Christmas and Easter.

Ingredients

• 1 chicken
• 2 cloves of garlic
• 1 stem of rosemary
• 1 anchovy
• half a glass of white wine
• 3 ripe tomatoes
• 100 grams of guanciale
• Salt as needed
• Pepper as needed
• Extra virgin olive oil as needed 

Preparation

It is important to specify that the meat may be chosen based on taste and preference.

Gubbio-style friccò can therefore be prepared with only chicken or chicken with rabbit and lamb.

In this second version the three types of meat are featured in equal proportions, approximately 500 grams each.

Cut the meat in equally-sized pieces, not too large: if you prefer you can have it diced by the butcher.

Use a large casserole: add oil, garlic and guanciale cut into strips and brown it.

Then add the meat and sear the entire surface, turning it over frequently.

Add the white wine and let it evaporate. Add the rosemary and chopped anchovy and add salt and pepper, then let it cook for at least 30 minutes, making sure that the meat does not stick to the bottom of the pan: if necessary add a few spoonfuls of broth.

After half an hour add the diced tomatoes: if you prefer, peel and seed the tomatoes.

Cook for another 30 minutes.

Naturally Gubbio-style friccò must be served hot with a side of cooked garden greens, such as spinach and chicory, and a few slices of torta al testo (Italian flat bread).