Mbrecciata
Instructions
This recipe was typical during the time of ' debarking '.
Debarking is the phase that follows the harvest of maize, which is the phase that involves the Division of maize stalks and leaves from their so-called ' beard '.
It is a dish very nutritious and tasty.
Leave to soak overnight all legumes and cereals so that they soften and then boil them.
During baking of cereals and legumes, prepare the ' beaten '.
The beat is a paste made with lard, salt, pepper and garlic.
You put a piece of bacon on the cutting board and with a wide blade or knife with the Crescent, start, paste flaps until obtaining a homogeneous paste.
Then add salt, pepper and the crushed garlic and continue to mix all the ingredients.
The beat is a much used in Umbrian cooking and particularly in Perugia to flavour or to Sauté.
Prepare separately a tomato sauce as follows: FRY in olive oil and beat a clove of garlic and then add the tomatoes, water, salt and pepper to taste.
Add water to make a sauce very runny and then merge all cereals and all legumes boiled and boil for half an hour.
