Salame in aceto con polenta
A typical peasant dish from Friuli-Venezia Giulia region in north eastern Italy using traditional local salame
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.