A plate of rice made with pork, which was tasted in this way to see if it was tasty enough before being used for sausages
There are some traditional dishes that resist, despite fads, despite the changed dietary indications, despite the tastes. They resist time because they have a story to tell, because they are identities of a territory and because they belong to a collective memory. The risotto al tastasal is one of these and we explain why.
The history of tastasal
The tastasal is a Venetian dialect word that literally means "test the salt" inside the meat. This operation was done by the housewives of Verona, before deciding whether to stuff the pork and then obtain it brawn, Veronese salami and stortina. The risotto with tastasal was just the occasion to verify the degree of salting of the meat, to which were added aromas such as rosemary, pepper and cinnamon. Each tastasal has its own recipe, made up of small family secrets, handed down from generation to generation, so that this tradition is not lost. Even today this dish belongs to the historical memory of the Veneto and is prepared for special occasions.
The risas al tastasal recipe
Ingredients for 4 people
420 g Carnaroli rice, 350 g tastasal, 80 g butter, 1 l meat stock, 2 shallots, Parmigiano Reggiano, 1 clove of garlic, salt, pepper, rosemary, nutmeg.
Method
Clean and slice a shallot and fry it with a little butter in a pan. When it is golden, add the rice and let it toast for a few minutes. In the meantime bring the meat broth to a boil in a saucepan. In another pan, brown the second shallot and the clove of garlic in the butter. After a while add the pork, rosemary, pepper and nutmeg. Stir and cook until the meat is cooked. Before the rice is ready, add the meat, add salt and at the end of cooking stir in the Parmesan. Serve immediately.
In the tutorial some tips for a perfect risotto
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