Friulian farmers have been using salame to extend the shelf life of their meats for hundreds of years. So it is no surprise that salame recipes are still a very important part of the Friuli region’s cuisine today.
Without doubt, Salame in aceto con polenta is one of the most famous of all of them. It’s a taste of history that continues to comfort the people of Friuli to this day.
It doesn’t just create a marriage between the robust salame and tangy vinegar. But when paired with the soft creamy polenta it provides a wonderful combination of textures and tastes. It will comfort you any day of the year.
And it still reflects Friuli’s modern but diverse agricultural and culinary landscape today. It is a reminder that the best dishes are born from a deep connection with the land. As well as a respect for the region’s ingredients. As Friuli continues to evolve, it remains a Friulian cornerstone that continues to inspire and delight.
Buon appetito! 🇮🇹
More Friuli Recipes
- Frico – Friuli’s iconic crispy cheese and potato pancake.
- Jota – the thick winter soup of beans, sauerkraut and smoked pork that defines Friuli cooking.
- Goulash alla Triestina – Trieste’s version of Hungarian goulash, beef slow-cooked with paprika and onions.
Salame in aceto con polenta
Ingredients
- 2 tbsp extra virgin olive oil (preferably Italian)
- 4 large onions (thickly sliced)
- 400 grams soft Friuli salame (cut into thick slices)
- 2 tbsp cider or red wine vinegar
- 2 tbsp parsley (finely chopped)
- 2 tbsp parmesan cheese (finely grated)
- salt (to taste)
Instructions
- Heat the extra virgin olive oil in a wide frying pan and add the onions. Sauté the onions over a medium heat until golden brown and soft.
- Add the salame slices and fry for 2-3 minutes on each side.
- Add the vinegar to the pan and cook and reduce until well absorbed into the onions.
- Season to taste, and then add parsley to the pan and stir to combine.
- Service immediately with sliced polenta and a sprinkling of parmesan cheese, and garnish with parsley.
