Rustisciada

Preparation:

Preparation: Among the specialties that the peasants derive from the killing of the pig in the season between autumn and winter, there are rustei or cicc, i.e. those pieces of fat to which some meat remains attached. They are cooked in a large pot to obtain the lard. During cooking, the pieces of meat come to the surface on the now melted fat. These, drained with a slotted spoon, are fried in a pan with a previously browned onion. Removed from the pan and placed on a plate, pour the pan-fried eggs on the rustei. Garnish everything with freshly baked polenta on the basla.