Riso Curgo co’ lo Sugo Finto

Curgo Rice with “Fake Sauce.” This is an old Marchigiana recipe that reflects the “cucina povera” typical of the region. It was shared by Locanda La Logge in nearby Urbisaglia where chef Andrea takes dishes rich in local history and adds creative elements.

Riso Curgo con sugo finto

Curgo Rice with "Fake Sauce." This is an old Marchigiana recipe that reflects the "cucina povera" typical of the region. It was shared by Locanda La Logge in nearby Urbisaglia where chef Andrea takes dishes rich in local history and adds creative elements.

Riso Curgo con sugo finto
Yields4 Servings
 One-half onion (around 100 grams)
 1 and a half carrots
 half a stalk of celery
 500 g Tomato puree
 25 g "Lardo" (fatback, bacon fat)
 Extra virgin Olive Oil
 65 g "Lonza" (pork loin or tenderloin)
 50 g guanciale (or pancetta)
 50 g Prosciutto crudo
 250 g spelt flour, or type 0 flour (Italia), or All purpose unbleached flour
 100 g rice
 1 l water
 0.50 cup white wine
1

For the sauce: Cut 6-7 fine onion rings, then cut the carrots and celery into small cubes and set aside. The rest of the onion, carrot, and celery cut into coarse pieces.
In a non-stick pan, melt the chopped lardo in a little oil and fry the coarse pieces of vegetables. When they are browned, blend with a little white wine and let it evaporate. Add a little water and let it soften, whisk everything. Empty the pan of the vegetables and add the guanciale or pancetta, cook it a little, then add the prosciutto and the pork loin. When it is almost browned add the carrot and celery cubes and the onion rings, and shortly after they are smooth add the tomato. Cook over low heat until the sauce is thick, adding water if necessary and removing some of the fat that emerges.

Riso Curgo con sugo finto

2

For the polenta: Put the water on the heat and add the flour, whisking. Bring to a boil, add salt. From the boil, calculate the preferred consistency of the polenta, and from there the cooking time of the rice. Put the polenta on the plate and let it cool a little before adding the fake sauce on top.
Chef tip: Add a ladle of the polenta to the sauce, it will give more consistency and flavor.
Chef Andrea recommends a Rosso Piceno wine with this dish.
Buon Appetito!

Ingredients

 One-half onion (around 100 grams)
 1 and a half carrots
 half a stalk of celery
 500 g Tomato puree
 25 g "Lardo" (fatback, bacon fat)
 Extra virgin Olive Oil
 65 g "Lonza" (pork loin or tenderloin)
 50 g guanciale (or pancetta)
 50 g Prosciutto crudo
 250 g spelt flour, or type 0 flour (Italia), or All purpose unbleached flour
 100 g rice
 1 l water
 0.50 cup white wine

Directions

1

For the sauce: Cut 6-7 fine onion rings, then cut the carrots and celery into small cubes and set aside. The rest of the onion, carrot, and celery cut into coarse pieces.
In a non-stick pan, melt the chopped lardo in a little oil and fry the coarse pieces of vegetables. When they are browned, blend with a little white wine and let it evaporate. Add a little water and let it soften, whisk everything. Empty the pan of the vegetables and add the guanciale or pancetta, cook it a little, then add the prosciutto and the pork loin. When it is almost browned add the carrot and celery cubes and the onion rings, and shortly after they are smooth add the tomato. Cook over low heat until the sauce is thick, adding water if necessary and removing some of the fat that emerges.

Riso Curgo con sugo finto

2

For the polenta: Put the water on the heat and add the flour, whisking. Bring to a boil, add salt. From the boil, calculate the preferred consistency of the polenta, and from there the cooking time of the rice. Put the polenta on the plate and let it cool a little before adding the fake sauce on top.
Chef tip: Add a ladle of the polenta to the sauce, it will give more consistency and flavor.
Chef Andrea recommends a Rosso Piceno wine with this dish.
Buon Appetito!

Riso Curgo co’ lo Sugo Finto

Author: Heather Erica von Bargen

Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool, olive groves, and grapevines on 8 acres in the countryside hills of Le Marche, Italy.

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