This age-old dish is in risk of dying out, mainly due to the great difficulty in obtaining one of its main ingredients: grass-pea flour.
Its name is derived from the Latin verb frangere, which means to pound, mince or grind, and itis still widespread in the Province of Teramo and part of the Province of Pescara, particularly in the Fino Valley.
The recipe requires 750g of chickpea and grass-pea flour, 150g anchovies, 200g dried sweet peppers, extra virgin olive oil to fry the anchovies and dried sweet peppers, and salt.
An old variation also features the addition of cornmeal.
It is prepared by sprinkling the flour into a pan of lightly salted boiling water, stirring all the time as for polenta, and then cooking for around 45 minutes.
In the meantime the salted anchovies are floured and fried in boiling olive oil.
The cooking oil is then used to dress the “fracchiata”, before topping with the fried anchovies.
The dish is also often eaten with a richer dressing of oil and chopped garlic and chilli, accompanied by fried anchovies and dried sweet peppers, fried in the same oil as the anchovies.
This tasty and crispy dish dates back to the late seventeenth century and is an example of regional “cucina povera” or “poor man’s cooking”, using economical ingredients.
