Friulian recipes with our cured meats
Tips to enjoy Friulian tradition at home
Ingredients
- Fresh salame with garlic (not aged)
- Red wine vinegar
- Polenta sliced and grilled
- Onion
Salame with vinegar “Salam tal Aset”
Cut a Salame with garlic, preferably fresh (maximum 15 days of ageing) 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 a cup shape; at this point turn them over and add a little wine vinegar (preferably red) on each cup and finish cooking for one more minute at most.
Serve the slices with grilled polenta or with previously blanched onion. Accompany with a good Friulian 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 so that it takes on colour. 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 and stir until creamy.
Serve the risotto with sausage hot with plenty of grated cheese on it, preferably aged Montasio.
