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MONDIOLA, SALSICCIA, PANCETTA E BIROLDO CON L’ACETO

MONDIOLA, SALSICCIA, PANCETTA E BIROLDO CON L’ACETO

Ingredients

250 g of 2 mm-thick sliced pancetta (bacon) • 350 g of biroldo (similar to black pudding) in thick slices • 350 g of mondiola (a fresh sausage flavoured with bay) in thick slices • 450 g of fresh sausage cut into chunks • 1.8 kg of chestnut flour for the polenta.

Preparazione

Fry each of the ingredients separately, add a little oil only to cook the mondiola and biroldo. Once all the ingredients are nicely browned and flavoured with a glass of wine vinegar, take the pan off the flame leaving it covered for a couple of minutes to keep everything soft. Serve at the table in a single well-warmed serving dish. It is suggested that you dip the cooked polenta in the sweet and sour sauce which is obtained during the cooking.

Olio consigliato

The cooking of the ingredients requires practically no oil, not even as a condiment.

Vino suggerito

The use of vinegar makes choosing a wine very difficult, nevertheless a red with a good alcohol and tannin content would be best.