Get your taste buds ready to be delighted, as you are going to read some of our best recipes, according to the people who visited our stands. These recipes were curated by Luciano Cedolin, the gastronomic promotion manager for Valle d’Arzino’s Proloco, whereas the wine pairing was curated by Eugenio Geormetta, Sommelier and president of the Valle d’Arzino’s Proloco. Buon Appetito!
SEASONED SAUSAGE
Serves 6
6 sausages, ½ Kg of fresh Montasio cheese, ½ l of tomato sauce or fresh tomatoes, 1 glass of white wine, onion, garlic, rosemary, sage, extra virgin olive oil, pepper, and salt.
How to do it
Slightly fry the onion and the garlic. Add the sausages cut into pieces, tomato sauce or, if you prefer, the previously diced fresh tomatoes. Pour white wine and add the herbs and spices. About 15 minutes before serving, add the diced fresh Montasio cheese and mix everything. Serve on a bed of polenta.
Recommended Wine
PICULIT NERI O FORGIARIN
6 sausages, ½ Kg of fresh Montasio cheese, ½ l of tomato sauce or fresh tomatoes, 1 glass of white wine, onion, garlic, rosemary, sage, extra virgin olive oil, pepper, and salt.
How to do it
Slightly fry the onion and the garlic. Add the sausages cut into pieces, tomato sauce or, if you prefer, the previously diced fresh tomatoes. Pour white wine and add the herbs and spices. About 15 minutes before serving, add the diced fresh Montasio cheese and mix everything. Serve on a bed of polenta.
Recommended Wine
PICULIT NERI O FORGIARIN
SAUSAGE AND SAVOY CABBAGE WITH POLENTA BROTH
Serves 4
4 sausages, 1 savoy cabbage, 1 onion, garlic, 1 glass of white wine, extra virgin olive oil, salt and pepper.
How to do it
Brown the onion and garlic, then add the sausages cut into pieces and the previously boiled and finely cut savoy cabbage. Pour the white wine, and add salt and pepper to taste. Apart, prepare the polenta broth *add a pat of butter and the browned savoy cabbage. *(How to prepare the polenta broth: Bring half a litre of water to a boil, add salt, and pour the flour. Stir carefully to avoid clumps. Take a few tablespoons of the broth before the polenta solidifies).
Recommended wine:
PICULIT NERI O FORGIARIN
4 sausages, 1 savoy cabbage, 1 onion, garlic, 1 glass of white wine, extra virgin olive oil, salt and pepper.
How to do it
Brown the onion and garlic, then add the sausages cut into pieces and the previously boiled and finely cut savoy cabbage. Pour the white wine, and add salt and pepper to taste. Apart, prepare the polenta broth *add a pat of butter and the browned savoy cabbage. *(How to prepare the polenta broth: Bring half a litre of water to a boil, add salt, and pour the flour. Stir carefully to avoid clumps. Take a few tablespoons of the broth before the polenta solidifies).
Recommended wine:
PICULIT NERI O FORGIARIN
SALAMI WITH VINEGAR
Serves 6
fresh salami, wine vinegar, pepper, and extra virgin olive oil.
How to do it
Brown the onions, then add the vinegar and the slices of salami cut 1 cm thick. Cook slowly for half an hour, add pepper to taste and serve hot. Perfect served with roasted polenta.
Recommended wine:
PICULIT NERI O FORGIARIN
fresh salami, wine vinegar, pepper, and extra virgin olive oil.
How to do it
Brown the onions, then add the vinegar and the slices of salami cut 1 cm thick. Cook slowly for half an hour, add pepper to taste and serve hot. Perfect served with roasted polenta.
Recommended wine:
PICULIT NERI O FORGIARIN
BROVADA E MUSETTO
Serves 6
3 musetto (cotechino), 1 Kg and ½ of brovada, 70 g of lard, 1 onion, 1 clove of garlic, salt and pepper.
How to do it
To make the brovada, macerate white turnips in the marcs for three or four months (there are also excellent ready-to-use preparations available on the market). Wash the whole turnips, grate them, and bring them to boil until they become tender. Drain them and slightly fry them with onion, garlic, and a bit of lard. Apart, boil the musetto (previously docked with a fork to remove excessive fat) in salted water for one hour. Place the brovada and the musetto in a pan and cook them over low heat to blend the flavours. Add salt and pepper and serve.
Recommended Wine
MERLOT
3 musetto (cotechino), 1 Kg and ½ of brovada, 70 g of lard, 1 onion, 1 clove of garlic, salt and pepper.
How to do it
To make the brovada, macerate white turnips in the marcs for three or four months (there are also excellent ready-to-use preparations available on the market). Wash the whole turnips, grate them, and bring them to boil until they become tender. Drain them and slightly fry them with onion, garlic, and a bit of lard. Apart, boil the musetto (previously docked with a fork to remove excessive fat) in salted water for one hour. Place the brovada and the musetto in a pan and cook them over low heat to blend the flavours. Add salt and pepper and serve.
Recommended Wine
MERLOT
MIXED COLD CUTS
How to do it
Cold cuts are the most traditional antipasto in Friuli. In our mix of cold cuts, we recommend adding Coppa, for its soft and smooth taste, obtained from one single piece of meat softened with a reasonable percentage of fat, Culatello, obtained from the leanest part of the pig’s thigh, and Pancetta, for its intense and strong taste resulting from a long ageing period.
Recommended Wine:
CABERNET FRANC
Cold cuts are the most traditional antipasto in Friuli. In our mix of cold cuts, we recommend adding Coppa, for its soft and smooth taste, obtained from one single piece of meat softened with a reasonable percentage of fat, Culatello, obtained from the leanest part of the pig’s thigh, and Pancetta, for its intense and strong taste resulting from a long ageing period.
Recommended Wine:
CABERNET FRANC