Tag: Salame

Tortilla di Salame Brianza PDO and potatoes – Italian Cuisine

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.

Salame di Mlano, good globetrotter – Italian Cuisine

Same name, same recipe, same company: it is a good record that of the Salami of Milan, a historic product for Italian salumeria, created by Giuseppe Citterio almost 150 years ago in its delicatessen Rho and known today all over the world. A success and a longevity that are due to two "ingredients": one recipe apt, set up in 1870 from the same Citterio and rewarded with the gold medal as early as 1881, and one production continuous throughout the year, instead of seasonal as was then done in the Milan area, where the production of salami It is already documented in the Renaissance (to be precise in a document by 1425). But Citterio also put a pinch of it creativity: the intuition to send this salami to the communities of emigrated Italians who were forming in America. So much liked this salami and so much has become popular in the USA, which Citterio has built a factory in Pennsylvania, to produce it on site. The one sold in Italy, however, leaves the factory of Santo Stefano Ticino, near Milan, and is made in compliance with the traditional recipe, with meat 100% Italian, gluten-free or milk derivatives.

A WINNING RECIPE
It is a chronicle of the marriage between Costanzo Sforza and Camilla d 'Aragon the first document in which we talk about the salami done in the area Milanese. We are halfway through the 15th century. But we have to wait for others 400 years to witness the diffusion of salami Milan as we know it today. To start off is the Bohemian Francesco Peck, which opens its delicatessen and makes to produce artisans Lombard a salami inspired by that Hungarian, obtained with a mixture of pork and beef flavored with salt, pepper, garlic and White wine. It is characterized, above all, by a grain fine. Merit of a particular processing procedure and use of the pandemonium, a tool that allows you to cut the meat into thin strips and give it to the salami Milan its characteristic "Rice grain" in which small particles of meat and of fat, while remaining distinct, they are distributed in a way uniform. Soon the fame of this salami goes beyond the city limits and regional. Today the Salame Milano is registered as a Traditional Agri-food Product by the Region Lombardy.

SALAME MILANO
Salame Milano is one of the most popular and one of the most consumed in Italy. And also one of the most products, throughout the national territory. Conduct more than that licit, since it is one name not registered or protected and therefore free of constraints for the producers, who can adopt the ingredients who want and produce it where they want. So when we talk about Salami Milan we simply mean a medium-large salami, characterized by extra-fine grain, from sweet taste and delicate, and from the consistency compact but not elastic. In short, what was a product local has become synonymous with a type of salami that, starting from Lombardy, has conquered first the rest of Italy and then the world.

MILAN'S SALAMI
When Giuseppe Citterio he perfected the traditional sausage meneghino, realizing his recipe, he also thought of making it unique by giving it a name "different" (even if only for a preposition): was born the "Milan Salami" that is a registered trademark Lombard company. Fine grinded (the grains of fat are as big as grains of rice), bound by hand and seasoned slowly, with natural fermentation, the Salame di Milan Citterio it takes a nice color ruby red, A perfume intense, a compact consistency and a delicate flavor. The "historical" format is the one that weighs roughly 1 kg (the "Bindone") but it is found in sale also in that of 3.6 kg and 4 kg (seasoned 6 months), and pre-sliced in bowl, also in the version bio. There is also a "limited edition" version: it is the Giant (weight 7 kg), seasoned nine months and produced only in some periods of the year, which is distinguished by the big slice and the intense flavor.

Manuela Soressi
December 2018

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Club sandwich with Salame di Varzi PDO – Italian Cuisine

A very rich sandwich, made even more tasty in this variant by the presence of the precious Salame di Varzi DOP!

The ClubHouse Sandwich is the typical English "double" sandwich, stuffed with chicken or turkey, bacon, lettuce, tomato, boiled egg and mayonnaise, which for its goodness and versatility has conquered the whole world. To make the taste more Italian, we suggest this variant with the Salame di Varzi PDO, a salami of ancient origin: it is said that the Lombards already used it as a favorite food during their transmigrations. In the following thirteenth century, the Salame di Varzi arrived on the tables of the Malaspina gentlemen, Casata della Lunigiana, in Tuscany, who elected it to delicious food, intended only for the noblest guests. Only in the centuries to come, it became a popular food, thanks to the spread of pig breeding, becoming even appreciated today.

As tradition teaches, the cut of the slice must take place in obliquely, in "clarinet beak", to obtain the characteristic non-round shape and of adequate thickness. Characterized by a beautiful intense and bright red of the slice, it has a sweet and delicate flavor, made spicy by the presence of peppercorns and infused with garlic in red wine.

Used as the original ingredient of your sandwich, it will give that extra twist to the recipe!

How to fill the Club Sandwich (ingredients for 4 people)

12 slices of bread in the box
4 hard-boiled eggs
12 Pickled gherkins thinly sliced
1 bunch of rocket
12 slices of Varzi DOP Salami cut in half (we suggest cutting them thinly for the long)

To make mayonnaise

1 whole egg
2 egg yolks
1 tablespoon of mustard
Juice of ½ lemon + ½ lemon
½ tablespoon of vinegar
1 shallot cut very thin