Friccò di Gubbio uses medieval cooking techniques from 1300s Umbria where meat scraps were stretched with eggs and herbs.
Friccò di Gubbio
Dive into the heart of Umbria with Friccò di Gubbio, a hearty dish that transforms humble farm meats into a flavorful celebration! This rustic delight is all about slow-cooking tender cuts with aromatic herbs and a splash of rich broth, creating a mouthwatering meal perfect for sharing with friends and family. Get ready to savor every bite of this savory masterpiece!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2–3 garlic cloves
🥩Meat & Seafood(1)
- 1 anchovy fillet (or more, to taste)optional
🫙Pantry Staples(2)
- Broth or hot water, as needed
- Olive oil, as needed
🧂Spices & Seasonings(3)
- A handful of juniper berries (optional)optional
- 1 sprig rosemary, a few sage leaves
- Salt & black pepper
🍯Sauces & Condiments(1)
- ½ glass white wine vinegar (optional, traditional in some versions)optional
📦Other(4)
- ½ glass dry white wine
- 100 g guanciale (or pancetta), cubed (3.53 oz)optionalpancetta
- 1.5 kg mixed meats with bone (chicken, rabbit, lamb, ~350 g each) (3.31 lbs)
- 3 ripe tomatoes, peeled and chopped (or good-quality canned)optionalgood-quality canned
👨🍳 Instructions
- 1
Start the soffritto: In a wide pot, heat oil. Add garlic, guanciale, rosemary, sage, and anchovy. Let the fat melt and the garlic perfume.
- 2
Brown the meats: Add chicken, rabbit, and lamb. Sear on all sides until golden.
- 3
Deglaze: Pour in white wine (and vinegar if using). Let it evaporate, then season with pepper and juniper. Cover and simmer 30 minutes, adding broth if needed.
- 4
Add tomatoes: Stir in chopped tomatoes. Cook uncovered for 10–15 minutes until the sauce thickens and the meat is tender.
- 5
Serve: Adjust salt. Plate hot with crescia (Umbrian flatbread) or rustic bread to mop up the juices.
💡 Pro Tips
- ✓Render guanciale fat at medium-low heat (275-300°F) for 8-10 minutes before adding other aromatics so the pork fat becomes the cooking medium and infuses maximum flavor into the soffritto base.technique275-300°F, 8-10 minutes
- ✓Sear meats in batches without overcrowding to maintain pan temperature above 350°F, ensuring Maillard reaction creates proper browning rather than steaming in released juices.technique350°F minimum
- ✓Deglaze with wine heated to room temperature and add it gradually while scraping, because cold wine will drop pan temperature by 100-150°F and prevent proper fond dissolution.timing100-150°F temperature drop
- ✓Crush juniper berries with the flat side of a knife 30 seconds before adding them to release volatile oils that would otherwise remain trapped in the hard shells.ingredient30 seconds before use
- ✓Simmer covered at exactly 185-195°F (gentle bubbling) because higher temperatures will toughen the mixed proteins while lower temperatures won't break down collagen effectively.timing185-195°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Friccò di Gubbio uses medieval cooking techniques from 1300s Umbria where meat scraps were stretched with eggs and herbs.
Friccò di Gubbio
Dive into the heart of Umbria with Friccò di Gubbio, a hearty dish that transforms humble farm meats into a flavorful celebration! This rustic delight is all about slow-cooking tender cuts with aromatic herbs and a splash of rich broth, creating a mouthwatering meal perfect for sharing with friends and family. Get ready to savor every bite of this savory masterpiece!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2–3 garlic cloves
🥩Meat & Seafood(1)
- 1 anchovy fillet (or more, to taste)optional
🫙Pantry Staples(2)
- Broth or hot water, as needed
- Olive oil, as needed
🧂Spices & Seasonings(3)
- A handful of juniper berries (optional)optional
- 1 sprig rosemary, a few sage leaves
- Salt & black pepper
🍯Sauces & Condiments(1)
- ½ glass white wine vinegar (optional, traditional in some versions)optional
📦Other(4)
- ½ glass dry white wine
- 100 g guanciale (or pancetta), cubed (3.53 oz)optionalpancetta
- 1.5 kg mixed meats with bone (chicken, rabbit, lamb, ~350 g each) (3.31 lbs)
- 3 ripe tomatoes, peeled and chopped (or good-quality canned)optionalgood-quality canned
👨🍳 Instructions
- 1
Start the soffritto: In a wide pot, heat oil. Add garlic, guanciale, rosemary, sage, and anchovy. Let the fat melt and the garlic perfume.
- 2
Brown the meats: Add chicken, rabbit, and lamb. Sear on all sides until golden.
- 3
Deglaze: Pour in white wine (and vinegar if using). Let it evaporate, then season with pepper and juniper. Cover and simmer 30 minutes, adding broth if needed.
- 4
Add tomatoes: Stir in chopped tomatoes. Cook uncovered for 10–15 minutes until the sauce thickens and the meat is tender.
- 5
Serve: Adjust salt. Plate hot with crescia (Umbrian flatbread) or rustic bread to mop up the juices.
💡 Pro Tips
- ✓Render guanciale fat at medium-low heat (275-300°F) for 8-10 minutes before adding other aromatics so the pork fat becomes the cooking medium and infuses maximum flavor into the soffritto base.technique275-300°F, 8-10 minutes
- ✓Sear meats in batches without overcrowding to maintain pan temperature above 350°F, ensuring Maillard reaction creates proper browning rather than steaming in released juices.technique350°F minimum
- ✓Deglaze with wine heated to room temperature and add it gradually while scraping, because cold wine will drop pan temperature by 100-150°F and prevent proper fond dissolution.timing100-150°F temperature drop
- ✓Crush juniper berries with the flat side of a knife 30 seconds before adding them to release volatile oils that would otherwise remain trapped in the hard shells.ingredient30 seconds before use
- ✓Simmer covered at exactly 185-195°F (gentle bubbling) because higher temperatures will toughen the mixed proteins while lower temperatures won't break down collagen effectively.timing185-195°F