Fachette

Fachette or Facchetti is an old Tuscan recipe developed as a means of perserving beef for the hot Tuscan summers. Old chefs would grind their beef with herbs and spices and sun dry the mixture on slabs of dark marble in the blistering italian sun. The Fachette base, as the beef mixture was called, would then be perserved in sea salted oak barrels. Even months after the Fachette had been cured it could be retrieved and mixed with a myriad of sauces and cheeses. Parmesan cheese is frequently used to top it, as opposed to other italian cheeses. Other common cheeses include asagio (for a robust dairy flavor) and Provolone (for a mild, stringy texture).
History of Fachette
The origins of Fachette are traced back to the Roman occupation of the region of Tuscany; legionaires would often discover their meats spoiled during long travels from Rome to Tuscany and visa versa. As a means of keeping their meat edible, the legionaires would mix it with an abundant amount of spices. The Fachette, although spicy, often became bland to the legionaires, so they cooked the base in pots of stewing sauce. It wasn't until the 1300's that the recipe resurfaced. Cheese was added as a staple ingredient, and thus the modern Fachette was born.
Current Applications of Fachette
In recent years Fachette has expanded, encompassing many variations of meat.
Popular bases include:
* Beef
* Chicken
* Fish
* Pork
Greecian variations of Fachette may include Lamb. Several well known chefs, including Mario Batali use a Fachette base in their more recent recipes.
Recent Activity
In recent years, despite the efforts of many famous french and italian chefs, the once highly acclaimed Tuscan dish has slipped into obscurity.

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