QUALITALY_131

October/November 202 2 XV MAGAZINE sausage is essential for making this dish because, unlike the others, it has a strong and distinctive flavour. Ingredients for 4 persons: • 4 Umbrian sausages; • 250 ml fresh cream; • 320 g umbricelli; • pepper, • Umbrian black truffle oil; • 40 g pecorino, • parmesan or grana cheese Preparation: Boil the umbricelli in salted water. Skin the sausages then crumble them and brown them over a gentle heat. Once cooked and caramelised, put in the cream and let it thicken for a few minutes, adding a drizzle of truffle oil. Drain the pasta. Set aside a cup of the cooking water and pour the cream over the umbricelli when it has reached a creamy consistency, mix well and add the cooking water if necessary. Once served, sprinkle the cheese on top and the dish is ready. __________________________________ RECIPE Friccò di Gubbio A typically Umbrian second course. In the friccò there are different types of meat such as chicken, rabbit and lamb that are flavoured with herbs and wine. Ideal to eat in autumn and winter. Ingredients for 4 persons: • ½ chicken; • ½ rabbit; • 500 g lamb stew; • 3 ripe tomatoes; • 3 spoons of EVO oil; • ½ glass of white wine; • ½ glass of white wine vinegar; • 1 salted anchovy; • 3 cloves of garlic; • 1 sprig of rosemary; • salt and pepper to taste Preparation Fry the chicken and then cut it into pieces. Do the same with the rabbit after washing it under water and drying it. Meanwhile, heat the oil with two cloves of garlic and add the chicken, rabbit and lamb and brown them, turning occasionally. Add the wine, letting it evaporate over a medium heat for about half an hour. Add a tablespoon of stock if necessary and stir. In the meantime, prepare the mixture with a clove of garlic, rosemary and an anchovy, blend it with the vinegar, then pour the mixture into the meat and turn up the heat. Once the vinegar has evaporated, add the tomatoes and cook on high heat for another ten minutes until the meat is well cooked. The dish is ready! __________________________________