Borsat
Instructions
With the scraps of meat, salted and peppered, prepare the filling.
Then you put in the piece of leather, then ironed and folded before a rectangular bag, cucendone the edges with cotton and colorless needle sharp.
The flame will burn the hairs of the skin, also raschiandola with a sharp knife.
Finally, in a pot with water to a boil, lightly salted, boiled, cooked like stuffed bag, for about two and a half hours.
The dose is referred to a single borsat which has a weight ranging from 300 to 400 g.
The procedure described, of course, valid for multiple borsat.
This ancient dish livignasco still is prepared-to Sunday-indigenous families.
Bags, complete with skin, meat and fat, sew and only partially cooked, were drowned in melted sheep fat and stored for months in glazed terracotta vases (brentel).
Ingredients and dosing for 4 persons
- 30 x 15 cm of sheepskin with the fat underneath the skin
- 300 g of small cutouts of sheep meat
- Salt
- Pepper