Frascarelli
Frascarelli, also known locally as piccugnè, are tiny rustic flour clumps created by flicking water over flour, simmered into a thick porridge and topped with savoury pork and tomato sauce.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Wooden pastry board
- •Wide mesh sieve
- •Large saucepan
- •Sauté pan
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16 g
- carbs
- 64 g
- fibre
- 4 g
- protein
- 18 g
- calories
- 480 kcal
Instructions
- 1
Spread the flour evenly across a large wooden board.
- 2
Dip your fingertips into cold water and flick droplets evenly over the flour surface.
- 3
Swirl the flour gently with your fingers to gather damp clumps into small irregular grains.
- 4
Shake the mixture through a wide sieve to separate the formed frascarelli from excess dry flour.
- 5
Heat olive oil in a sauté pan and fry the guanciale until golden and crisp.
- 6
Add the chopped onion to the pan and cook until soft and translucent.
- 7
Stir in the tomato passata, season with salt and pepper, and simmer gently for fifteen minutes.
- 8
Bring the broth to a rolling boil in a large saucepan.
- 9
Rain the sifted frascarelli into the boiling broth while stirring continuously with a wooden spoon.
- 10
Simmer over gentle heat for eight to ten minutes until the texture turns thick and creamy.
- 11
Ladle the thick frascarelli onto warm shallow plates.
- 12
Top generously with the hot tomato guanciale sauce and a scattering of grated pecorino cheese.
Chef's tips
Work in batches when flicking water so the grains stay small rather than forming large doughy lumps. Stir the frascarelli constantly once they hit the boiling broth to prevent them catching on the bottom of the pan.
Ingredient substitutions
- Pecorino Marchigiano → Pecorino Romano mixed equally with Grana Padano for a balanced salty tang
- Guanciale → thick-cut unsmoked bacon or diced pancetta
Storage
Store leftover frascarelli in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan with a few spoonfuls of warm broth or water, stirring until smooth and hot.
Common mistakes to avoid
- •Pouring water directly into the flour, which creates sticky dough instead of delicate tiny clumps.
- •Failing to stir continuously while simmering, leading to scorched frascarelli at the base of the pot.
Serving suggestions
Cooked Frascarelli?
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