Small slices of gratinated “Polenta” with “Padus” salami cut into small cubes

Ingredients for 4 persons:

Whole milk: 750 g
Meat broth: 750 g
“bramata” [coarse-grained] “polenta” flour: 500 g
“Padus” salami cut into small cubes: 200 g
Butter: 30 g
Salt: 10 g

PREPARATION:

Mix the broth with the milk and bring the mixture to the boil. Add salt and pour the coarse-grained flour stirring by a whip. Cook at low flame and continue cooking for at least 40 minutes continuously stirring. At the end of cooking time, add the butter and the small cubes of “Padus” salami, then pour the “polenta” into little moulds. Remove the moulds and serve the slices on hot plates.

WINE:

Morellino di Scansano D.O.C.G.

Suggestions for a better tasting:

Prendere il salame tagliare in senso obliguo la parte finale (“il culetto”) quindi incidere il budello e togliere la pelle.Il salame Padus va necessariamete tagliato a coltello in fette spesso un dito.

How to keep:

Keep the product wrapped in a wet cloth, in the fridge.

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Bread with Pears to be combined with “LA GABBIANELLA” Salami

Ingredients for 4 persons:

500 gr. of “Biga” [dry and leavened pre-mixture/ferment] obtained from 280-300 w wheat
100 gr. “0” type weak flour
10 gr. Salt
5 gr. Malt
30 gr. Oil
40 gr. Water
300 gr. “Abate” pears cut into small cubes

PREPARATION:

Create a “Biga” by mixing 300 g of “00” type weak flour and 200 g of “Manitoba” type strong flour with 10 g yeast dissolved in 250 g of lukewarm water. Let the mixture leaven for at least 12 hours in a suitably big and well-covered container at room temperature.
Add the remaining ingredients to the mixture, paying attention to cut pears for last.
Form two small loaves, shape them and cut them in with a small serrate knife. Let the mixture leaven again for about 45 – 50 minutes, in a humidified environment at 20 – 22°C temperature and put it in the oven at 195°C for about 45 minutes.

WINE:

Fiano d’Avellino D.O.C.G.

Suggestions for a better tasting:

Oblongly cut the rind by a knife and remove it. We suggest to make slices having a thickness of approximately 3 mm, beginning from the end part of the product.

How to keep:

Keep the product wrapped in a wet cloth, in the fridge.

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Wholemeal Noodles with “Culatello” “LE VALLI” and squash blossoms

Ingredients for 4 persons:

For “tagliatelle” [noodles]:
“0 “ type flour: 200 g
Buckwheat flour: 100 g
Whole eggs: 3

For the sauce: “Culatello di Zibello D.O.P. “ cut into small stripes: 200 g [“culatello” ham from Zibello (Parma province), Protected Designation of Origin]
squash blossoms: 100 gr.
Butter: 50 gr.

PREPARATION:

Prepare the noodles well-shaping the mixture of the two kinds of flours on a bread board then break the eggs and let their content stay in the central hole of the flour mixture. Mix the ingredients until a smooth mixture is obtained. Let the mixture rest for 30 minutes then draw it and cut it as to obtain 1,5 cm thick, 5 cm long and 4 cm large stripes.
Sauté the “culatello” ham with butter and add the previously cleaned squash blossoms. Cook the noodles in salted water, strain them and mix them with the previously obtained
sauce. Serve it immediately.

WINE:

Chiaretto Bardollino D.O.C.

Suggestions for a better tasting:

Before slicing the culatello ham, you shall remove the transversal strings. We recommend to clean it and brush it under running water. We suggest to well-dry with a cloth dampened with dry white wine as well as to keep it wrapped in such cloth for 1 or 2 days. After that, remove it from the cloth, eliminate possible outer foreign matters by a sharp knife, then thinly slice.

How to keep:

Keep the product wrapped in a wet cloth, in the fridge.

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“MILLEFEUILLE” of “Gonzaghetta” with herbs and rosemary-flavoured baked potatoes

Ingredients for 4 persons:

“Gonzaghetta“ “coppa” [pork sausage] with herbs . 400 g
Boiled potatoes: 200 g
Butter: 50 g
Parmesan cheese: 30 g
Fresh chopped rosemary: 10 g
Salt: 3 g

PREPARATION:

Peel the potatoes, cut them into 3 millimetres high slices by using a round mould with 5 cm diameter. Cover them with butter by using a brush, then put on them a layer of chopped rosemary and parmesan cheese. Gratinate the potatoes in the oven at 180°C for 10 minutes. Cut the “Gonzaghetta” “coppa” into ½ cm thickness slices, cut it with an aluminium disc and bake the slices for 10 minutes. Create the salted “millefeuille” alternating potatoes layers and “Gonzaghetta” layers until a parallelepiped is obtained. Put the salted Millefeuille” in the centre of a serving dish.

POSSIBLE RECIPE VARIANTS:

Instead of “Gonzaghetta” “Coppa” with herbs it is possible to use: “Perla nera”, “Pancetta Casereccia nera” [bacon]

WINE:

Chiaretto Bardollino D.O.C.

Suggestions for a better tasting:

After removing the thick pork rind, thinly slice. Leave the spice on the product, if you want to obtain a better marked taste. We suggest to slightly remove the upper product layer, in case you want the taste to be dainty.

How to keep:

Keep in its wrapping in the fridge. Once you open the wrapping, cook and eat.

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