Ventricina Salami Recipe
ventricina salami recipe. Ventricina is a salami commonly known from the Abruzzo region of Italy ours of course made in the USA. Photo by Holly A.
Italian Cacciatore Salami Salami Recipes Sausage Making Recipes Venison Recipes
To begin make the pasta dough.
Ventricina salami recipe. Ventricina del Vastese is a hard cured sausage made with coarsely chopped lean pork garlic sweet and spicy pepper black pepper and wild fennel. Ventricina is a renowned Italian cured sausage produced in the regions of Abruzzo and Molise. Made from choice pure pork and seasoned with paprika crushed chilli pepper and fennel seeds.
If using sterilised glass jars store refrigerated for a minimum of 2 days before eating. Ingredients 300 gr of Ventricina del Vastese 1 clove of Garlic 30 g of Onion 1 Bay Leaf 1 glass of Dry White Wine 400 gr tin of Plum Tomatoes chopped Extra Virgin Olive Oil Salt Grated pecorino cheese. Wrap in cling film and leave to rest for 1 hour.
Add the curing mixture sugar peppercorns mustard seed ground pepper garlic powder onion powder liquid smoke and salt. Ingredients for 4 200g Ventricina 1 carrot 1 stalk of celery ½ of a medium onion 5 tbsp olive oil 1 bay leaf 300g diced tomatoes from a can 100ml white or red wine 500g cavatelli or gnocchetti pasta Salt. Other spices are sometimes added according to the taste of the producer.
The paste is stuffed into natural hog casing and tied by hand. Expertly dosed chilli fennel seeds and aniseed give it a decidedly balanced flavour. Most often these include garlic salt ground black and white pepper hot and bell peppers orange peel rosemary bell pepper paste and fennel seeds.
Fines de Claire N 3 Oysters 69 per piece Premium Cheese Cold Cuts Platter 23 Pax. Then pancetta and curing made up of salt pepper paprika chili and fennel seeds are added. These are the hard ones in the charcuterie craft.
I was initially hesitant to post salami recipes. For us locals the VENTRICINA is defined as the Queen of Salami and we produce it with the noble parts of the pig cut into chunks ranging from 2 cm to 4 cm. Place ground venison in a large plastic bowl or bucket.
Place roll onto a broiler pan and fill the bottom part of the pan with about 1 inch of water to keep the salami moist. The meat and fat are finely ground together and various spices are then added to the mixture. Place the semolina flour in a bowl and slowly stir in the water.
At a maximum of 60 humidity and a maximum temperature of 18C or for 4-6 weeks or until the product loses 30 of its weight. He led us through his production space and recounted the traditional methods for making ventricina so-called because the salami was once encased and cured in pig stomachs ventri. The selected meats are cut by knife tip.
ALTA QUALITA CORONA MAGNUM COOKED HAM. Ham loin shoulder and bacon which is the fat part that must never exceed 35. This salami is hand packed with a course grind of meat and spices including fennel touch of garlic orange rind which gives it the special unique flavor as it is naturally air cured.
Slices are compact and soft. There are two main significantly different varieties of this Italian delicacy produced in Abruzzo. The maturation is long and slow.
Mix well then cover tightly and refrigerate for 24 hours. As it starts to come together pour out onto a floured surface and knead with with your hands for 56 minutes or until you have a smooth elastic dough. Thoroughly mix all ingredients together by hand after finely grinding and stuff into large natural casings.
Preheat the oven to 325 degrees F 165 degrees C. Bake for 90 minutes in the preheated oven. Salami is fermented sausage and you must carefully control your humidity salt levels acidity and temperature for everything to come out OK.
Now it is cured in bladders. This roughly ground salami typical recipe of Abruzzo and Molise Southern Italy is stuffed into natural casing and hand-tied. Make a few slits in the bottom of the roll to allow the fat to drain when cooking.
Today we reopen the butcher shop preparing another salami of the Italian tradition the VENTRICINAThere are several variations depending on the region the. There we met Luigi Di Lello ventricina producer and an ambassador for the typical Abruzzese salami.
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