Mandi dear friends of our Tavern!Today I want to talk about one of our main dish, one of the most requested "the Great Mixed Sauris", an appetizer, which includes the best of our production of sausages, comprising:
Prosciutto semiaffumicato Sauris PGI Speck semiaffumicato Sauris Salami semiaffumicato Sauris Bacon herb Carnica smoked ricotta. Mixed mushrooms spicy
Let's start by saying that this dish is a real journey, a journey that begins in Milan, home to my Osteria Friuli and leads us in a little village of "well" 424 inhabitants.
This village is called Sauris, and it is there 'that comes our travelers to discover the flavors of Friuli.
Sauris, as we read on Wikipedia, is a 'German-speaking linguistic island' ... The Saurians came to this valley around 1200 and came from Carinthia and Tyrol. These early settlers brought with them Austrians, in addition to language, including some food and religious traditions.
Among the customs of almost all the Nordic peoples was the use of smoked meat to preserve them better, so, in the municipality of Sauris, over the centuries developed a technique become real art, which combines use purely Nordic smoked meat decidedly Latin method of conserving them through the halls.
This technique allowed the name of Sauris to be known throughout the world for the good smoked ham that is produced.
This ham is unique for its softness and its characteristic light smoke, we Osteria Mandi! call "semiaffumicatura, obtained with only beechwood. This is a ham soft, delicate flavor but never boring, because the very slight smoke makes it extraordinarily special.
A bit 'further east, in neighboring Slovenia, the flavors of the meats become more decisive and smoking, stronger, reminds us that we have now crossed the border ... but that's another story!
We return to Sauris. A friend, a native of Piedmont, a lover of our cuisine, once told me: "enjoying a slice of ham Sauris understand the concept of Friuli, a land incredibly rich in culture and cultures, where even or perhaps especially in dishes , you feel the hard work of Friuli and their ability to transform simple food into something unique. "
Along with the most famous course in Sauris ham are also produced many other meats and we, in our "starter travel proproniamo there is bacon, stronger as the characteristic flavor of salami sauris, and a good fat, flavored with herbs mountain, which the meat is very rich.
But the meats are not sufficient to complete the experience.
Throughout the meat is produced in fact a very special cheese: Ricotta Smoked Carnian, which is called "Scuete" and is produced with advanced whey from the manufacture of mountain cheeses, brought almost to boiling in a copper boiler and mixed with a small amount of sour whey mixed with wild aromatic herbs. Ends the processing of the ubiquitous smoke unsalted cheese, and thoroughly drained.
Not enough for you yet? And in fact we have not yet finished because the Carnian Alps are rich in fruits of nature: mushrooms, herbs, berries, vegetables .... Fungi are especially appreciative of our parties and the subject of many festivals and country fairs.
So to complete our journey "in the flavor of the meat we wanted to add the final flavor, a mixture of mushrooms in our Carnian Alps, just spiced with mountain herbs that have already met our tasting lard ....
There is hungry? We look at Via Nicola D'Apulia, 4, Milan.
Mandi!
Flavio
