Italian
Frissurata di Maiale
by Casa Pappagallo · 705K subscribers on YouTube
Frissurata di maiale is a traditional Calabrian pork stew made with various cuts of pork, slowly cooked with potatoes, liver, and olives. It is a symbol of conviviality and peasant roots.
- Cook
- 2h 30min
- Difficulty
- easy
Ingredients
13 items- GarlicUsed to infuse oil and added as whole cloves later.
- OilExtra virgin olive oil.
- CapocolloPork neck, cut into pieces not too small.
- Fresh PancettaFresh pancetta; optionally remove the rind.
- CostinePork ribs; can be left whole or cut smaller.
- WineWine for deglazing; type not specified.
- WaterA little water added with the wine.
- Bay LeavesA few bay leaves.
- Peperoncino di CalabriaCalabrian chili, to taste.
- SaltSalt, to taste.
- PotatoesPotatoes, cut into chunks.
- Fegato di Maiale(optional) — Pork liver, optional but traditional; cut into small pieces.
- OlivesOlives, added at the very end.
Method
- Heat a large casserole (preferably cast iron) with a little garlic and oil on the bottom.
- Cut the capocollo (pork neck) into pieces, not too small.
- Cut the fresh pancetta into pieces; optionally remove the rind.
- Add the pork ribs; you can leave them whole or cut them smaller.
- Brown the meat in batches, ensuring it is well seared on all sides.
- Deglaze with wine.
- Add a little water, bay leaves, garlic cloves, a pinch of salt, and Calabrian chili to taste.
- Cover and cook on the lowest heat for at least 2 hours.
- After 2 hours, add potatoes cut into chunks and pork liver (optional, but traditional) cut into small pieces.
- Cook semi-covered until the potatoes are tender, about 30–40 minutes.
- Taste the sauce and adjust salt if necessary.
- Add olives at the very end (some add them earlier, but the chef prefers at the end).
- Serve hot.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
