Fresh salami with vinegar, Garda yellow polenta and onions

A recipe that is easy, tasty and sure to succeed!
Once considered a typical peasant preparation, salami with vinegar is one of the typical recipes of northern Italy, ideal to prepare during the winter or fall season, when it starts to get cold. It is a hearty one-pot dish, but also simple and quick to cook and is usually accompanied with polenta.

👉 For the polenta we could only choose our own Brescian Garda yellow corn flour , from the Bedizzole mill, stone-ground according to the Brescian milling tradition as well as also used in an edition of Masterchef.

Preparation of fresh salami with vinegar

  • Cut the fresh salami into 1/1.5 cm slices.
  • Slice onions thinly and sauté in a pan with extra virgin olive oil, cook until golden brown.
  • Add at this point the fresh salami, previously sliced, and let it cook for 3 to 4 minutes on both sides. At this point add the vinegar and let cook for 2-3 minutes more.
  • Accompany it with polenta, also grilled on the griddle, in which case let it cool, cut it into rectangles and lay it on the hot grill for 5 minutes per side and the dish is served.

Preparation of polenta

  • Put water in a large pot and bring to a boil. Add Garda yellow flour, which is excellent and has a good consistency, stirring continuously with a wooden spoon to prevent lumps from forming. Let it cook for about 40 minutes, and in the meantime devote yourself to preparing the sausage. Remember to stir from time to time.
  • The fire should be turned off as soon as the polenta pulls away from the edges of the pan.

Try it yourself!
Buy the ingredients now at bbuono.co.uk and let us know how it turned out for you.

We thank Simone Sala (our loyal customer) for the kind creation and permission to publish the recipe!

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