Join “Jayni’s Kitchen” this week for “Umbria Meets the Midwest,” part two, with Chef Andrea Sposini.

Host Jayni Carey and her guest will prepare the following recipes: Friccó (meat stew from Gubbio), Torta al Testo (Umbrian flatbread) and Erba Cotta (cooked greens with garlic and red pepper).

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Friccó

3/4 cup extra-virgin olive oil

(preferably from Umbria)

3/4 pound pork butt, cut into chunks

3/4 pound beef chuck roast, cut into chunks

3/4 pound rabbit, cut into bone-in pieces

Salt and black pepper

2 whole garlic cloves

3 sprigs fresh rosemary

2 cups dry white wine

2 cups hot beef broth (use as much as needed)

In a large braising pan (originally, clay pots were used), heat the olive oil over high heat and sear all the meat at once, adding salt and pepper to taste. (Reduce heat to prevent smoking or burning if necessary.) Simmer until most of the liquid from the meat has evaporated. Add the garlic and rosemary and saute for 2 to 3 minutes. Add the white wine and let simmer for several minutes more to allow the alcohol to evaporate. Pour in enough beef broth to cover the meat halfway up. Cover the pan and simmer the stew over low heat for 30 to 40 minutes, stirring once or twice. Remove the lid, raise the heat to medium-high and boil gently until the liquid reduces and thickens slightly. Serves 4 to 6.

Torta al Testo

2 cups all-purpose flour

1/2 cup milk

1 egg

1/2 cup grated Parmigiano-Reggiano cheese

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

Form the flour into a mound, make a well with your fist, and add the remaining ingredients. Stir with a fork to incorporate. Knead the dough vigorously until it is smooth and homogeneous. Roll the dough into a large round, about 1/2-inch thick. Heat a testo or a cast-iron griddle over high heat. When very hot, place the dough round on the testo or griddle and grill, turning over once to toast both sides. Slice and serve with the Friccó. Serves 4 to 8.

Umbrian Flat Bread is traditionally grilled on a “testo.” A cast-iron griddle may be substituted. Umbrian Flat Bread is served with Fricco, or it also may be served with Umbrian cured meats such as prosciutto, salami or dried sausage.

– Recipes from the Scuola di Arte Culinaria Cordon Bleu, Perugia. Prepared by Chef and Instructor Andrea Sposini and Instructor Roberto Menichetti. Translated by Sheila Santolamazza.

Erba cotta

1 pound chicory, spinach or Swiss chard, stemmed and rinsed

1 tablespoon coarse salt

1/2 to 3/4 cup extra-virgin olive oil (preferably from Umbria)

1 to 2 whole garlic cloves, smashed with skins still on

2 to 4 small dried red chile peppers, or red pepper flakes, to taste

Salt, to taste

Heat a pot of water over high heat to boiling and add the greens and the coarse salt. Cook the greens until tender. Drain well, squeezing out excess water.

In a large skillet, heat the oil over medium-high heat. Add the garlic and chile pepper or red pepper flakes and saute for 1 minute. Add the drained greens and cook for about 2 minutes to pick up the flavor of the oil. Season the greens with salt and serve with the Torta al Testo and Friccó. Serves 4.

– Recipes from the Scuola di Arte Culinaria Cordon Bleu, Perugia. Prepared by Chef and Instructor Andrea Sposini and Instructor Roberto Menichetti. Translated by Sheila Santolamazza.