Fricò

Certainly, fricò is a traditional Umbrian dish, consisting of a type of stew prepared with mixed meats and vegetables. Traditionally, it is mainly made with lamb, but goat or veal can also be used depending on preferences and availability. Here is the recipe for preparing fricò in Umbrian style.

Ingredients:

• 800 g of lamb meat (or goat or veal), preferably in pieces with the bone
• 1 large onion
• 2 cloves of garlic
• 2 carrots
• 2 stalks of celery
• 5-6 ripe tomatoes or 400 g of canned peeled tomatoes
• 1 glass of dry white wine
• Enough meat or vegetable broth
• Extra virgin olive oil, as needed
• Salt and pepper, as needed
• Sprigs of rosemary and thyme
• A pinch of chili pepper (optional)

Preparation:

1. Start by cutting the meat into not too small pieces with the bone. If you have larger pieces, you can make them more manageable; the important thing is to maintain a good proportion between meat and bone for a more intense flavor.
2. In a large pot, heat a drizzle of extra virgin olive oil and add the pieces of meat, browning them on all sides until they are evenly golden brown.
3. Meanwhile, finely chop the onion, garlic, carrots, and celery. You can decide if you prefer larger chunks for a rustic texture or if you want to chop everything more finely for a more homogeneous flavor.
4. Once the meat is browned, remove it from the pot and set it aside. In the same cooking base, add the chopped vegetables and fry until they become soft and translucent.
5. At this point, add the meat to the vegetables, the chili pepper if desired, and deglaze with the white wine over high heat until it has evaporated.
6. Add the tomatoes, crushing them if they are whole, rosemary, thyme, salt, and pepper.
7. Cover with meat or vegetable broth up to about half of the meat. The liquid will help to cook the meat until it becomes tender during the slow cooking.
8. Let it cook on low heat for 2-3 hours with the lid on, checking occasionally and adding more broth if necessary. Fricò is ready when the meat is tender and the sauce has reduced and thickened.
9. Taste and adjust for salt and pepper, then serve hot.

Curiosity

The term “fricò” is thought to derive from the French “fricot,” meaning “stew,” a sign of the long French influence on Umbrian cuisine. Traditionally, fricò is also served during village festivals and can be accompanied by baked potatoes or polenta. It’s a dish that enhances the flavor and tenderness of the meats and pairs well with a robust red, perhaps a Sagrantino di Montefalco or a Rosso di Torgiano.