Today we are moving away from Cividale and its surroundings to arrive in Trieste and tell you about a typical dish of their tradition: potatoes in a tecia.

Trieste cuisine reflects the historical and human reality of Trieste which has welcomed the most diverse people and culinary traditions for centuries. From this diversity was born a particularly savory cuisine that has been able to combine Mediterranean gastronomy with that of Central Europe.

Potatoes in tecia are a side dish and generally accompany meat dishes, even if they originate from Venezia Giulia, they are also cooked in Friuli, and often accompanied with frico instead of polenta. Enriched with onion and bacon, they are a tasty dish to say the least !!!

Originally the potatoes were cooked in the tecia, an earthenware pot that kept the temperature constant; today they are cooked in a pan, starting with a little oil and butter to replace the lard that was used in the past.

Ingredients: 1kg of potatoes, 1 white onion, 200 gr. of vegetable broth, 100 gr. of bacon, 15 gr. of butter, 20 gr. of oil, salt and pepper to taste

Preparation: Wash and cook the potatoes with the peel that you will then remove, for about 30 minutes until they are soft, drain and let them cool. Peel and cut the onion into thin slices and then the bacon into cubes, in a pan heat the oil with half the butter, add the onion and then the bacon, brown everything for 10 minutes. Add the potatoes, mashing them coarsely with a fork, season with salt and pepper, add the remaining butter and continue cooking for 10-13 minutes, adding a little vegetable broth from time to time to prevent them from burning. Once cooked, make sure that a nice crust has formed ...