Let’s discover an ancient recipe from the Marche region: frascarelli

Let’s discover one of the most popular quick and easy recipes in the Marche region, the frascarelli, a kind of white flour polenta with rice.

Frascarelli, also known as rice in polenta or rice corco , are a typical product of the Marche region . It is a kind of white flour polenta with cooked rice inside which, according to tradition, should be served with a fake sauce or a sauce based on sautéed and tomato puree, all perfumed with marjoram.

The frascarelli from the Marche owe their name to the custom of mixing polenta with a branch , that is a stick. There are several versions of this poor dish of the Marche tradition: the most common one is based on rice and white flour, but in some variations the rice is replaced by lumps of flour. Let’s see all the steps to prepare them.

How to prepare the frascarelli recipe

1. Start by bringing the salted water to a boil and cooking the rice for 15 minutes.
2. Then pour in the flour , stirring constantly, and cook for 20 minutes until the rice is overcooked and everything has taken on the characteristic consistency of polenta .
3. While the rice and polenta are cooking, finely chopped celery, carrot and onion with a knife and brown them in a pan with oil.
4. Then add the tomato puree and marjoram , season with salt and pepper and cook for 15 minutes.
5. Serve the polenta spreading it on a serving plate and spread over the fake sauce.

If you are a lover of polenta do not miss the delicious polenta and bruscitt : you will not regret it. It is certainly a more traditional recipe, different from frascarelli but still excellent for a winter dinner.

storage

We recommend that you consume this freshly made dish. Otherwise you can keep the two components separately in the refrigerator for 2-3 days .