Frascatula
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area: Enna
Frascatula is a "poor" dish used a little everywhere in internal and central Sicily, with particular reference to Enna: it is a cream (polenta) made from cereal flour, sometimes mixed with legume flour, and cooked in water in which different vegetables have been previously boiled, from which it will take on taste and color.
La frascatula sees a strong diffusion in the south (Sicily, Calabria and Molise) during the Roman domination, and then remained on the tables as a dish for the poor
It exists in various variants, we see a typical one from Ennese
Recipe:
Boil about 800 grams of broccoli, drain and set aside the cooking water of the broccoli; prepare a sauté with oil, garlic, chilli and small pieces of lard or bacon; add the broccoli in a pan with plenty of oil and leave to flavor. Add the sauce to the cooking water of the broccoli and, when it boils, pour 150 grams of semolina into it and cook, stirring constantly, for about ten minutes; add a drizzle of raw oil to the dish.
variants
The simplest version is obtained by cooking the durum wheat semolina in boiling water; it is left to cook, stirring until the desired density is obtained.
A variant involves cooking the semolina in the cooking water of a bunch of wild fennel, adding the same cut into small pieces and flavoring with olive oil when cooked.
In the Modica version it consists of the simple version consisting of semolina "polenta" seasoned with oil, salt, pepper and pecorino.
Technical data sheet of the traditional agri-food product (PAT)
Territory interested in the production: Enna.
Brief description of the product: Wheat and vegetable polenta (the type of vegetable is the inflorescence of broccoli called "Sminuzzatura" or even country fennel).
Description of the processing and maturing methods: The vegetables are cooked in a pan with abundant oil, salted and peppered. In another pan you fry some bacon with garlic and oil.
Then water is poured, about a liter and ½, and then poured about 250 gr. of flour, mix and add the vegetables. You will get a cream without lumps and very thick.
Specific materials and equipment used for preparation and conditioning:
Description of the processing, storage and maturing rooms: Rooms usually used for the kitchen.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: “The traditional cuisine of Ennese”, by I. Amaradio, T. D'Alba, G. Di Prima; Ed. Papiro, Enna, 1977, p. 18.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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