Eggs, semolina, salt and a little water. That’s all you need to prepare this dish from Umbria’s humble culinary tradition: frascarelli.
Quick and easy to make, frascarelli are a first course rooted in the distant rural past, when people had to make do with few available ingredients. Today, thanks to the recipe from our Cesarine Luisa and Rita from Assisi, we can bring it to our tables.
“It’s a dish of ancient tradition that my grandmother taught me. A humble meal that fed farmers, but when dressed with a rich ragù or meat, it becomes a hearty and satisfying dish.”
The name may come from “frasca”, the stick once used in rural kitchens to stir polenta in cauldrons, or from “frasche”, small branches used to moisten the flour with water.
Umbrian frascarelli
An ancient, simple and flavorful first course, straight from Umbrian rural tradition
DifficultyEasy
Preparation time30m
Cooking time10m
€
CostLow
Ingredients
- 300 g re-milled semolina
- 3 eggs
- 1 teaspoon salt
- 1 small branch
- 1 glass of water
Method
- On a work surface, pour the semolina into a mound and crack the eggs in the center.
- Start mixing until small lumps begin to form.
- Then take a sieve and start sifting.
- What remains in the sieve are the frascarelli.
- Repeat until all the semolina is used (if needed, sprinkle a little water using a small branch).
- Bring a pot of water with a pinch of coarse salt to a boil and cook the frascarelli for 7–8 minutes, stirring with a spoon so they don’t stick.
- Drain and season with a sauce of your choice, preferably based on seasonal ingredients (for example, fresh tomato in summer, turnip greens and sausage in winter, etc.) or simply with a drizzle of olive oil.
Cesarine experiences in Umbria
Discover the most authentic side of Umbria with Cesarine’s food and wine experiences! Among green hills and timeless villages, enjoy lunches and dinners in welcoming homes, join traditional cooking classes, or explore the aromas of local markets.
From handmade pasta like strangozzi and frascarelli to the intense flavors of black truffle, as well as rich main courses and traditional desserts, each experience is a journey into genuine Umbrian cuisine.
Experience Umbria like a local! At the table, with those who have preserved family recipes for generations.