Salama da sugo

The salama (or salamina) from tomato sauce keeps for over 500 years, an achievement unmatched; connoisseurs, historians, critics, recalled her as a typical ferrarese tradition that probably will remain for centuries.

The first news of this dish dates back to the 15th century when such Domenico was accused of smuggling salt use to do ' the salami from Ferrara.

The historian Ferraro believes that the first such plate producers were ' porcaioli ', i.

e.

montanari of Trento and Bormio have settled in the Valley of the Po.

Its typical form is witness to its age: the Division into wedges was in fact a common motif of pottery dating from the 15th-16th century.

Lots of writers and scholars remember: Valerj describes it as the ' Saucisson to suc ', Louis Napoleon Citadel the recalls in several papers, Scipioni Sacrati wrote a treatise called ' porcheide '.

Ferraro wrote the poem ' Salameide ' (?) describing the legends and historical facts that accompany the pig from birth to death.

Giorgio Bassani finally remembers the ' giardino dei Finzi Contini.

It is packed using different parts of adult sow, salt, wine, pepper, nutmeg, clove mixed together in a pig's bladder.

put to dry in a warm environment for 3-4 days and then left to season for 7-8 months.

Before grilling the washes, you put in a canvas sack closed and clings to the edge of the pan.

This is to prevent the breakup of salama and to make sure that the water absorption is regular.

Obviously the salama must not touch neither the Fund nor the walls of the pot, and you need plenty of water, at least 6 times the salama.

The leaves in cold water overnight, in the morning you put on fire at low heat so it reaches the boil very slowly.

The cooking time will be about 4 hours.

Once cooked the releases from the lot and brings in a round plate.

Open the upper part to the band and with a spoon if it extracts the pulp and gets into dishes.

Very successful with good mashed potatoes .

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