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Photographed recipe: how to prepare the guanciale with sage (guanciale con la salvia), Italian traditional recipe of Orvieto

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

slice the guanciale not too thin about 0,07 in (2 mm)
fry slightly in olive oil the sage leaves and the garlic

add the guanciale and sprinkle with vinegar

as soon as evaporated add the white wine

let evaporate covered (sfumare) at low heat

when crunchy take it with a skimmer

serve with cannellini al fiasco: they combine magnificently 

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