Non-VegetarianFriulana cuisine Main Course

Petuccia

Name: Petuccia
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Friulana
Ingredients: 700 g floury potatoes; 120 g cured pork belly or pancetta offcuts; 80 g smoked pork sausage trimmings; 1 large Yellow onion; 25 g lard (strutto); 1 sprig Fresh rosemary; 40 g aged montasio cheese; 1 tsp Fine sea salt; 0.5 tsp freshly cracked black pepper

Petuccia is a rustic Carnian skillet dish of crushed potatoes, sweet onions, and pork offcuts, fried slowly in lard until a crisp, deep golden crust forms.

🇮🇹Italy· Friuli Venezia Giulia

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 9 gathered

Servings

700 g floury potatoes — peeled and cut into large chunks
120 g cured pork belly or pancetta offcuts — finely diced
80 g smoked pork sausage trimmings — crumbled or finely minced
1 large Yellow onion — thinly sliced
25 g lard (strutto) — traditional pork fat, or unsalted butter
1 sprig Fresh rosemary — leaves stripped and finely chopped
40 g aged montasio cheese — finely grated
1 tsp Fine sea salt — adjust to taste
½ tsp freshly cracked black pepper — coarsely ground

Equipment

•Large saucepan
•Heavy cast-iron skillet
•Fork or potato masher
•Flat plate or skillet lid
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 28 g
carbs: 38 g
fibre: 4 g
protein: 16 g
calories: 460 kcal

Instructions

1
Place the potato chunks into a large saucepan of cold, salted water.
2
Bring to the boil and simmer for fifteen minutes until tender when pierced with a knife.
3
Drain the potatoes thoroughly and coarsely crush them with a fork, leaving rough texture.
4
Melt the lard in a heavy cast-iron skillet over medium heat.
5
Add the sliced onion and fry gently for six minutes until soft and translucent.
6
Add the pork belly offcuts and crumbled sausage, cooking until the fat renders and sizzles.
7
Stir in the chopped rosemary, crushed potatoes, salt, black pepper, and grated Montasio.
8
Press the potato mixture firmly into a flat, compact disc covering the pan base.
9
Cook undisturbed over medium-low heat for ten minutes until a thick, golden crust forms underneath.
10
Invert the potato cake onto a flat plate, then slide it back into the pan.
11
Fry the second side for another eight minutes until equally crisp and bronzed.
12
Slide onto a wooden board and cut into wedges to serve immediately.

Chef's tips

Do not mash the potatoes smoothly; coarse, uneven pieces create the best crunchy edges. Use a well-seasoned cast-iron pan to prevent the crust from sticking during the flip. Cook over steady, medium-low heat to ensure the crust caramelises without scorching the onions.

Ingredient substitutions

lard (strutto) → clarified butter or unsalted butter
aged Montasio cheese → aged Asiago Pressato or mature Cheddar

Storage

Store leftover petuccia in an airtight container in the refrigerator for up to three days.

Reheating

Reheat in a dry, hot skillet over medium heat for five minutes to restore the crispy crust.

Common mistakes to avoid

•Overworking the potatoes into a purée, which results in a dense, gluey texture instead of a crisp hash.
•Stirring the pan constantly instead of allowing the base to sit undisturbed to build a crust.
•Using lean pork, which lacks the rendered fat needed to fry the potatoes properly.

Serving suggestions

Serve alongside pickled brovada or a crisp radicchio salad.Accompany with soft yellow polenta and a glass of Refosco dal Peduncolo Rosso.Serve as a rustic mountain supper with crusty sourdough bread.