Recipe N°256 Artusi: Fricassee (La Fricassea)

Artusi Fricassee

(Fricassea dell’Artusi)

I didn’t add or change anything to this recipe, ‘couse I think Fricassea is perfect following the Artusi advices.

Try it! And tell me what dou you think about…

xxx Kika

Serves: 4 people

Time Required: 30 min

You can make fricassee with chest or muscle of milk-fed veal, lamb and chicken. Take for example the first, the chest, and this, in its roughly equal proportions, will serve for other kinds of meat indicated.

Breast milk-fed veal, 500 grams.

Butter, grams 50.

Flour, 5 grams, or a little spoonful.

Hot water, not boiling water, 2 ounces.

Two egg yolks.

Half a lemon.

A bouquet of herbs (celery, carrot, leek, parsley)

Break the chest, leaving him with all his bones. Put a saucepan on the fire with half butter and when it starts to melt, pour the flour, stirring until it has taken a golden color. Then you start to pour a little at a time the water and then the small bunch that you can dial in a few strips of onion and carrot, wire parsley, celery and basil, all linked together, except the leaves, as they may dispose ugliness to the fricassee (a value which is to have is a nice straw color when they are together).

When the water boils, throw down the meat and the rest of the butter and season with salt and white pepper, which is the flower of the common pepper. Cover the pan with a sheet held in place by the lid and boil slowly. When it’s two-thirds of cooking, take off the bunch and, if it’s the season of fresh mushrooms, you can make a most gently fricasee with 100 or 150 grams of these thinly sliced, and if not, a pinch of dried mushrooms.

When you send it to the table remove the pan from the heat and pour in a little at a time, stirring the egg yolks smoothies with the lemon juice. If it were fricassee of chicken, cut into pieces at the joints, excluding the head, neck and feet, for the rest follow the same way.

The fricassee made in this way is a healthy dish and delicate especially to those who have the taste spoiled to strong flavors and spicy.
Buon Appetito a tutti!!

Salva