Italian Thick
Italian Thick
Need name of these Italian liver patty things in thick casing. Pronounced like “fruhsees”. Thanks!
I used to love these when I was a kid. I don’t recall what all was in them but they were very rich- I believe it was liver (beef), hearts, etc. Most of the people in the area immigrated the the U.S.A. from Italy (including my great-grandparents) and these patties where commonly just picked up at the regular supermarket. They are no longer anywhere to be found! I don’t really want to make them, I just need to know if anyone else ever had this and what they are called so I can ask around as to where to purchase some now. We used to have them with polenta and my parents called them “Frussies” but I know that is not how they are spelled. Would appreciate any help! Thanks!
I know what you’re meaning !!!!
It’s a mixed of beef entrails like liver,lungs,tongue,heart,etc. and Italian term is “FRATTAGLIE”. Probably in yr family they were using their dialectal term (that I don’t know) but from yr description it can’t be anything different. It’s a bit hard to explain you as to pronounce correctly but let’s try:
FRA like fra(ppè) – TTA like ta(lc) but with a stronger sound to underline the double ‘T’ and then stressed on the ‘a’ – GLIE is like ‘llio’ of mi(llio)n but you must end by ‘a” instead of ‘o’ by shortening a bit its sound.
It’s still rather common in Italy and you can buy either at the supermarkets or at the butcher’s shops but until the end of the 2nd World War it was one of the most popular meals all over the whole Italy. At that time,being very cheap cost, it was probably the only one meat that could be affordable for the majority of Italians. I assume that also yr grand-grand fathers had no enough money to buy steaks. However nowadays is not longer that cheap and people buy because they like and not for its low price.
