Frisse

Preparation:

Preparation: Typical Carnival dish. On the chopping board, chop the meat (the leg is fine) and the pork liver with a sharp crescent; then add the crumbled sausage paste, the grated Parmesan, the crushed juniper berries, the nutmeg and the cinnamon. Mix these ingredients for the first time; then add salt and pepper, add the egg yolk and mix again. With your hands make balls the size of walnuts and wrap them in the omentum of the pig. If you don't have the omentum, take some cabbage leaves dipped in boiling water for a few minutes and line the knob of meat with them, possibly helping yourself with a toothpick. Cook them over moderate heat in a pan with oil and butter; at the end of cooking, revive them with a splash of gin that you will completely absorb. If you used kale, the gin isn't needed. Recommended wine: Dolcetto D'alba.