• 80 gr. fresh pork fat
• 2 onions
• 400 gr.muscle

paprika powder

Laura

rosemary marjoram

• 100 gr. dip

Brown the diced fat; sauté the coarsely chopped onion (Hungarian use in the same weight as the meat) in it; add the diced meat, salt; remove often and brown over a high heat until dark, keeping the container uncovered; lastly, fry the paprika and the aromatic herbs tied in bunches; degrease the sauce; add, little by little, diluted sauce; then cook, well covered, and over a low heat; pass the sauce. Serve with gnocchi, corn or potato polenta, or pasta. With fresh tomato it is not so tasty.

Credits: Trieste for Trieste, Facebook® group

[Taken from the book Cucina Triestina by Maria Stelvio, Mora Edizioni 1927]