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Typical recipes

   Meat

Baciuà

Barlandi and salamén

Ciapilaia (chopped meat)

Piemontese Cima

Quarantine rabbits at the herbs

Fricasò or Fricandò

Monferrato’s mixed fry

Hare in salmì

Marengo chicken

Sausages at the Cortese wine of Gavi

Rabbit tuna (or Monferrato’s mix of white meat)

Thrushes à la Mandrogna

Marengo beef

Home page/Typical recipes/Meat/Fricasò or Fricandò

FRICASO' OR FRICANDO'

Ingredients (for two people):

1 chicken liver

2 chicken wings

1 chicken neck

the chicken paws

head and crest of the chicken

30 gr. of lard

1 onion

3 garlic cloves

white wine, little tomato sauce, salt

Preparation: it’s a very poor dish of the Alessandria’s plain.

Fry in the lard the onion and a lot of a misture betwen garlic and rosemary. Fry at a lively fire the neck, the wings, the paws and the crest of the chicken. Pour the white wine on. Add a little of the tomato sauce and some water (1/2 glass more or less). After some minutes, add also the liver of the chicken, lower the fire and put a lid on. Bring to a slow cooking

Special Thanks

Edizioni So.G.Ed srl " Il Piccolo"