Salama da sugo ferrarese

06217 SALAMA FROM FERRARA SAUCE INGREDIENTS 4 PEOPLE 1 salama da sugo of 1 kg.

PROCEEDINGS wash salama in warm water to remove dirt and molds formed during the curing.

Put it in the canvas bag and close it with string.

Fill the pot with water and soak up the hanging to a wood salama propped up on the edge of the Pan so that it does not touch n ' rock bottom ' edges of the pan.

Let the salama thus prepared to rest throughout the night.

The next morning, put on the fire, low flame and bring it slowly to the boil.

Cooking light, boil, will last for 4-5 hours.

Remove from the Pan, salama pull off the canvas bag and arrange on serving platter.

Cut just above the ligature and each diner will take their ration with a spoon.

If the seasoning was perfect rule, salama has reformed the wine, one of the ingredients that compose it and the? gravy? will be plentiful.

Appropriate boundaries are the mashed potatoes and, d? summer, melon slices and ice cream.