There are dishes that encapsulate the essence of a place: as far as Jelsi is concerned, the funnateglie is one of them, with enough ingredients to feed a people.

Just imagine these ingredients in one dish: tomato, peppers, onion, eggs and dried sausage (strictly preserved under suet). In short, a mix of flavors all together creating an irresistible sauce, where no one, probably, would be able to keep from dipping a nice slice of bread, perhaps homemade. And that is precisely where its name comes from. Funnateglie in fact comes from the very action of “sinking” the bread.

funnateglie

Below is the recipe for those who would like to enjoy it from the comfort of home: lace up your apron and have a good preparation.

Ingredients

Serves 4:

  • 4 eggs
  • lard
  • 4 pieces of sausage under lard
  • 3 peppers (red or green)
  • 6 peeled tomatoes
  • 2 onions
  • chili pepper
  • basil
  • salt to taste
  • extra virgin olive oil

funnateglie

Funnateglie preparation

Slice the onion and brown it in a high-sided pan with oil, adding the chili pepper as well. In another pan, pour the sausage together with the suet. When it is well browned, add it to the pan with the sautéed onion and chili. At this point add the well-washed and dried peppers cut into strips. Sauté them and season with salt. Now add the tomatoes together with their sauce with a dash of water and adjust the salt to taste.

Let them cook for about 35 to 40 minutes over not very high heat with a lid and about 20 minutes without for the remaining time so that the sauce thickens but without letting it dry out too much. At the end one egg each will be added so four, being careful not to break the yolk; let it cook a few minutes and turn off the heat. The egg will not have to be cooked a lot to keep it soft; serve in earthenware pans by caping one piece of sausage each and one egg; decorate with fresh basil.

And now…enjoy!

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