Cunsc

Preparation:

Preparation: The meat is ground, with its own fat, in the desired quantity. Then it is browned in an iron pan for five or ten minutes, until it turns brown. The flavorings are added in proportion to the quantity of meat used. Brown everything for another five minutes; then, after having salted and peppered, the still hot mixture is poured into terracotta vases (òle), which are kept in a cool place. When you want to use this condiment, take two or three spoonfuls, depending on the number of people, and add them to a previously prepared sauté of butter, onions and garlic. Then, after a few minutes, add a half glass of red wine and, to taste, a tomato. Cook for five minutes and serve hot with polenta. This meat sauce, typical of the middle valley, was served with polenta or potatoes in all seasons. It constituted a convenient reserve in the hands of the lady of the house who, if necessary, could immediately prepare a tasty dish to offer to guests.