Tag Archives: Salami

More Food Porn: Knoblauchwurst

Knoblauchwurst

Garlic Sausage, direct from the hills of Switzerland. It’s guaranteed to leave a better taste in your mouth after one talks about Cargill.


Risotto alla Finocchiona

My first “official” Tuscan dish (Actually the Fritatta con Cipolle was the first, but I didn’t note it in the post), this came out quite nice.

  • 1/2 lb baby spinach
  • 6 cups of water
  • 2 Tblspoons kosher salt
  • 2 Tblspoons butter
  • 1 sweet onion, diced
  • 1/2 lb finocchiona(or other Italian sausage)
  • 3 cups Arborio rice
  • 1 wine glass dry white wine
  • 2 cups of whole hazelnuts, shelled and skinned
  • 1 Tblspoon ground pepper

Place spinach in a large bowl. Cover with water and stir in salt. Remove the Spinach, and set aside the water for later. Dry the spinach with paper towels and also set aside.

In a large cast iron skillet , over medium-high heat (or stock pot, if you are lacking said skillet), melt the butter, and add the onion. Cook for 5 minutes, until close to translucent.

Add the finocchiona to the pot and allow to brown, 2-3 minutes. Add the rice, and toast in the sausage oil for 2-3 minutes, and then add the spinach. Cook until spinach begins to wilt. Lower the heat to a simmer and add the glass of white wine. Cook until the wine evaporates. Add Pepper and stir in.

Add a ladleful of set aside water and begin to stir. The water is added 1 or 2 ladlefuls at a time while the rice cooks, and you must stir frequently to obtain the right creamy texture for this dish. Feel free to taste test in order to get correct texture. When rice becomes al dente in texture remove from heat. Plate and serve.

Serves 4-6


Finocchiona: A Tuscan Salame

I sorta kinda cajoled Tara into having the Frittata con Cipolle yesterday morning, which was somewhat unkind of me, as she’s not fond of the texture of cooked eggs. In shopping for ingredients, I thought it would be best to offer something more than simply the onion frittata.

We agreed upon a demi-baguette, an easy enough choice. Some fontinella cheese was also agreed upon. And as we walked to the Deli counter, I saw the perfect choice: Salame.

Now before you get all bent out of shape, “salami” is the plural of “salame”, so I believe I am using the word correctly.

There were all sorts of Italian meats in the deli counter, and lo and behold, right in front was a Finocchiona. I had no idea what that meant.

What I do know is that cured meats are a big deal in Italy. Each region has a cured meat which is particular to that region. Prosciutto is the pride of Parma. Mortodella (from which we get our boloney) comes from Bologna. And finocchiona?

Tuscany…specifically the town of Prato! I had ignorantly stumbled upon the Tuscan Salame.Legend has it that finocchiona owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. There are two varieties of finocchiona, sbriciolona, which is very fresh, and something of an acquired taste, akin to fresh sausage, and finocchiona proper, which is firmer, and is what you’re more than likely to find in your local deli.

What comprises finocchiona? Well, fennel we’ve already mentioned (finocchio means ‘fennel’), but it also has been made with peppercorns, garlic, and 4 year-old Chianti (which ensures that it’s a Tuscan Salame).

Finocchiona is a wonderfully full spiced meat. The Chianti within it is apparent, and the fennel gives it that little zing that I like in all of my cured meats. It would make a great antipasti and it’s best sliced not too thinly, served with saltless Tuscan bread.