Let’s start with a typical recipe from Verona tradition: Risotto Tastasal
This typical regional dish finds its origins in peasant families who used to meet all together in January to slaughter a hog and to prepare salami.
It was a time of union and celebration, especially in the poorest peasant families, since it was the time of year when you could eat more.
The word “tastasal” is a dialect term meaning “taste salt”. The procedure of “tasting salt” was a very important step in salami preparation: It was a task entrusted to the oldest mother of the family because she was the one who knew best the tastes of her family and was able to understand and calibrate the quantities of salt and spices to be put in the salami paste
Ingredients for 4 people:
- 500gr Tastasal salami sausage
- 500 gr Rice
- 750 ml broth
- 1 glass of white wine
- 25gr butter Lots of parmesan !!!
Procedure:
Start by putting Tastasal/salami sausage into a pan and fry it on high heat for few minutes.
When well browned add a glass of wine and make the sausage cook 3-5 minutes more on low heat.
Then add the rice and stir it for few minutes on high heat and then add broth to cook the rice for about 15 minutes.
When the rice is cooked and broth has been absorbed turn off the heat and add a bit of butter and loots of parmesan!!
Dish is ready to be served!