Frecantò, fricandò or fricò di verdure: These are just some of the terms used to refer to this typical dish of the Marche region consisting of mixed vegetables. Similar to the more famous French ratatouille, the frecantò also comes from peasant origins. In the Marche, in fact, the vergara (a term in Marche dialect to indicate the woman of the house) used to prepare this rich side dish, cooked in a pan or in the oven, using vegetables from the garden or the seasonal vegetables that she had available. So even if there isn’t one true original recipe, we’re going to show you the most common ways to make the dish in its place of origin – just as simple as it is tasty and genuine.
Origins of its name and the evolution of the frecantò
The name frecantò or fricandò is an Italian adaptation of the French term fricandeau, which indicates a sort of veal stew cooked in a saucepan with vegetables and broth or white wine, of which there is also a vegetarian version also known as the ratatouille. While the Italian (non-vegetarian) version of the classic French fricandeau has taken root in traditional Piemontese and Valle d'Aosta cuisine, the vegetable-only version has been adopted (albeit with some modifications) by the cuisines of both the Marche and Emilia-Romagna. In the Marche region, however, there is also an amusing alternative story about the origin of the name: It is said that a group of friends from the Marche used to meet up and challenge each other with their recipes. The winner was said to always be the butcher Antonio, who used to prepare all kinds of meat dishes. To turn the situation upside down was a neighbor with a vegetable garden, who prepared a mixed dish with vegetables from his own garden. The dish was so good that he was greeted with a “Fregantò!” – meaning “You’ve screwed Antonio!” Hence the recipe’s name and its many variations.
Frecantò di verdure and its many preparations
Healthy, vegetarian and above all seasonal, the frecantò di verdure was originally cooked in large frying pans, always with the gradual addition of water or wine usually in the summertime. Served either warm or cold, this side dish works as a main course, an accompaniment to a second course or served with just a slice of homemade bread. In the kitchen, however, it can also be used in many different ways – to stuff a sandwich or piadina, for example. Or as a sauce to season pasta as a first course! Many people prefer cooking it in a pan, but some like to bake it in the oven, where the vegetables, oil and spices are all poured together into an ovenproof dish and cooked for about 30 minutes at 355°F (180°C). But let’s get to the most common ingredients, shall we? To make a frecantò, the usual vegetables are onion, carrots, celery, potatoes, eggplant, bell peppers, zucchini, cherry tomatoes and a pinch of salt at the end – to be added to the pan in this order (because the vegetables all have specific cooking times). The use of spices, like garlic, black pepper and red chili pepper, as well as fresh herbs like parsley or rosemary, are all optional. And if you want, use white wine instead of water or a sprinkle of breadcrumbs if you’re baking it!