Recipes
Tips to enjoy the Friulian Tradition at home in an easy way.
Ingredients
- Salame with garlic (fresh not seasoned)
- Red wine vinegard
- Polenta sliced and grilled
- Onion
Salame with vinegar “Salam tal Aset”
Cut a Salame with garlic, preferably fresh (maximum 15 days of seasoning) without removing the casing. Place the slices of salami in the grill or in a preheated non-stick pan, after a while the slices will take an upside down cup shape at this point turn the slices and add a little wine vinegar (preferably red) on each cup and finish cooking for an other minute maximum.
Serve the product combined with grilled Polenta or with the previously scalded onion. Accompany with some good Friulano DOC red wine. Enjoy!
Risotto with sausages “Risòt cù la lujànie”
Remove the sausage casing, chop it and brown it in a non-stick pan, stirring it thoroughly. When cooking is almost complete add the rice in such a way that it takes color. When the rice is shiny begin to add water or boiling broth and continue cooking slowly, adding the liquid, from time to time. When the rice is cooked, turn off the heat and add the white wine and the butter to whisk it.
Serve the risotto with sausage hot with plenty of grated cheese on it, of course Seasoned Montasio is preferred.
