Salama da sugo (page 2 of 2)Home >> Experiences
Salama da sugo is eaten with puré di patate, not with pasta, the man said. He was not joking, in Italy tradition is more sacred than rules are in Germany. The next day, I boiled some starchy potatoes with their skins on...
... then asked a guest to peel my potatoes. You need to do this while they are still hot, I said, looking busy at the other side of the kitchen.
Mash the potatoes ...
... then add some cream ...
... and some butter ...
... and nutmeg. Mix until smooth and add salt as needed.
As I removed the sausage and its plastic bag, kindly supplied by the artisan butcher, I realized that an amber fluid had escape from the sausage. Then I recalled Keep the salsetta that will escape and serve it with the meat, he had said. Well, my sausage was not very clean even after the soaking and the little sauce (salsetta) had just simmered for 5 hours with the mean-looking grayish sausage.
I dumped the salsetta, extracted the sausage and started peeling it.
The meat was surprinsingly firm after such a long cooking, with a mouth reminding me of a sea anemone.
As I sliced the sausage open, I nearly passed out with the smell.
I served it on the purée and ate my sausage like a child given a bowl of bitter vegetables. As I closed my eyes, images of dark tannery pits flashed before me.
The truly fearless reader can buy his own salama da sugo at Fienilone by Menarbin Ranieri (email@example.com +33 0532 449315 in Cona, province of Ferrara, Italy)