Salama da sugo (2)

Salama da sugo (2) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Wrap well the Salamis in a towel and tie it.

Take a pot of at least 5 times its volume, fill it with water and dip the Salamis tied with the top edge of the sheet with a chopstick that hold in suspension so that it does not touch the bottom or the sides of the pan.

Leave in cold water for one night then place it on the stove and cook over a very low heat for 5 hours.

Eventually liberate salama from tarp, cut off the top and serving dishes for the spoon over a bed of mashed potatoes.

Calories calculation

Salama from 1000 g seasoned sauce for at least 6 months (4750)

Calories amount per person:

593

Ingredients and dosing for 8 persons

1 salama from 1000 g seasoned sauce for at least 6 months

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Salama da sugo

Salama da sugo ferrarese »