An original recipe, which becomes even tastier, thanks to the presence of Salame Brianza PDO
Produced only and exclusively in a restricted and particular territory of Lombardy, il Salame Brianza is one of the Italian excellences that can boast of the prestigious DOP recognition.
The unique characteristics of Salame Brianza PDO come from this territory, particularly suitable for the preservation of salted meats (with its average altitude above 350 meters above sea level and outside the Padane mists) and by the Brianza tradition, capable of processing and pass on the experience and the secrets of pork processing from generation to generation.
Its mixture based on pork, from selected farms, is skilfully mixed with salt, pepper in pieces or ground pepper and in some cases the wine, bagged and then seasoned according to rules well established by the Production Disciplinary. Salame Brianza has a compact consistency, a cylindrical shape and a ruby red color. When tasted, the taste is delicate and sweet.
In addition, the different sizes with which it is found on the market – from the smallest (salametto) to the largest (crespone) -, make it a versatile food, which is well suited for a snack break or as a main ingredient of a single dish. Like this tortilla made with potatoes, eggs and Salame Brianza PDO: a quick recipe to prepare, but which gives the palate moments of indescribable pleasure.
Ingredients
250 gr potatoes
4 whole eggs
120 gr Salame Brianza DOP
Salt and pepper
Method
Finely chop the previously peeled potatoes with a mandolin.
Throw them immediately in cold water to lose the starch. Dry them well and fry them in plenty of seed oil.
Once cooked, drain them on absorbent paper.
Break and beat the 4 eggs, dip the fried potatoes and add salt, pepper and the Salame Brianza PDO cut into strips.
Grease a Lyonnaise, cook the tortilla first on the fire and then finish it in the oven at 180 ° C for 10/15 minutes.
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