The treasure of every land is the history of its products

0 ITA
Share on
  1. Recipes
  2. Main meat courses

Piglet loin with 'cicciole'

Taken from: 'Il ricettario del Friuli Venezia Giulia'
Region: Friuli-Venezia Giulia
Difficulty: Medium Doses: for 4 people
Ingredients

1 piglet loin weighing approximately 1,5 kg,

200 g of smoked goose breast,

200 g of butter,

1 tablespoon extra virgin olive oil

1 pinch of sweet paprika,

1 tablespoon chopped rosemary,

1 tablespoon chopped sage,

½ glass of dry white wine,

salt,

pepper.

Introduction

The "cicciole" are obtained with the slow cooking of the fat parts of the pig, in particular lard, cut into coarse cubes, browned in a dry pan until the complete emission of fat; in the cooking phase is also obtained the lard, widely used a time to fry and at the same time flavor the dishes.

Preparing
This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Linked products
Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe