February 12, 2013


  • 400 g medium-fat pork meat
  • 200 g pork liver
  • 100 g sausage
  • 80 g grated parmisan
  • one egg yolk
  • 10 juniper berries
  • nutmeg
  • cinnamon
  • salt
  • pepper
  • pork omentum (risèla o retìna) (or a Savoy cabbage)
  • olive oil and butter
  • a small glass of gin


Mince carefully the meat and liver; then add the minced sausage, the juniper, nutmeg and cinnamon.

Mix all, then add salt, pepper, the egg yolk and mix again. Make little balls, big as nuts, with this mix and wrap them in the omentum. If you can’t find it, you can use leaves of a Savoy cabbage, after having briefly coooked them in boiling water.

Cook on a slow fire with oil and butter; when they’re almost ready add the gin. If you’ve used the cabbage, don’t add it.


These “frisse”, from La Morra, are slightly different from the ones our grandmothers used to prepare; they would add brain, lung and heart of the pork, so their “frisse” were much heavier.

This recipe has been givent o me by Michele Brandino. If you want to add lungs and heart in your “frisse”, remember to boil them before adding them to the mix.