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SA FRUE ( latte cagliato)

Adelaide's profile picture
Published in 
RICETTE TRADIZIONALI SARDE
 · 1 year ago

INGREDIENTI

  • latte
  • caglio

PREPARAZIONE

Per fare sa frue si usa il latte appena munto, crudo, alla temperatura della mungitura, o, se già freddo, portandolo alla temperatura di circa 40 - 45 gradi.

Collocatolo in un recipiente, vi si immerge, strizzandolo, dopo averlo racchiuso in uno straccetto, un po' di caglio naturale, ricavato dall'abomaso dei capretti o degli agnelli da latte, che non abbiano cominciato a brucare l'erba.

Lo si rimescola subito ben bene, in modo che il caglio si stemperi uniformemente nel latte, e si lascia poi riposare in luogo tiepido finché sia ben rassodato.

Lo si taglia allora in larghe fette, che si rapprenderanno ancor più, galleggiando in un liquido giallo-verdastro, che i nostri vecchi usavano bere la mattina a digiuno, ritenendolo un ottimo depurarativo.

Sa frue si può mangiare da sola col cucchiaio o assieme al pane carasau che le fa contemporaneamente da piatto.

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