"Padducculi di carne 'no brudu"
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area:
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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