Rustisciada
Instructions
Among the specialties that farmers derive from the killing of the pig in the season between autumn and winter, there are the rustei, or cicc, i.
e.
those pieces of fat that stays attached.
a bit of meat.
They are put to cook in a large pot for lard.
During cooking are afloat, on the loose now, fat chunks of meat.
These, drained with a skimmer, you put to fry in a pan with an onion previously browned.
Removed from the Pan and placed on a plate, you pay about rustei of fried eggs.
It outlines all with freshly baked polenta on Babu.
