Mbrecciata

Preparation:

Preparation: This recipe was typical during the 'debarking' period. The debarking is the phase that follows the corn harvest, i.e. the phase that involves the division of the corn ears from their own leaves and from the so-called 'beard'. It is a very nutritious and above all tasty dish. Leave all the legumes and cereals to soak overnight in order to revive them and then boil them. While the cereals and legumes are cooking, prepare the 'battuto'. The beaten is a paste obtained with lard, salt, pepper and garlic. Place a piece of lard on the chopping board and with a wide-bladed or half-moon knife, start cutting it until you obtain a homogeneous paste. Then add the salt, pepper and crushed garlic and continue to mix all the ingredients. The beaten is a paste widely used in Umbrian cuisine and in particular in Perugia to flavor or to fry. Separately, prepare a tomato sauce as follows: fry a clove of garlic in the olive oil and the minced meat, then add the peeled tomatoes, water, salt and pepper to taste. Add water to obtain a very liquid sauce and then add all the cereals and all the boiled legumes and boil for half an hour.