Mesclun. Mixed green salad leaves, likely to include cress, lettuce, lamb’s lettuce, dandelion leaves, endive, chicory (US: Belgian endive), fennel, chervil, sow in close proximity and harvested when young.
Mesclun. Mixed green salad leaves, likely to include cress, lettuce, lamb’s lettuce, dandelion leaves, endive, chicory (US: Belgian endive), fennel, chervil, sow in close proximity and harvested when young.
Salame da sugo. A type of large, coarse salami from Emilia-Romagna made with pork meat from the head including the tongue, the liver, spices such as cinnamon, nutmeg and cloves, with red wine and brandy and traditionally broken down and served with mashed potato.
Salami are cured sausages which vary enormously across Italy and are exported widely. They are not generally cooked, are frequently spiced and may be made with minced pork or have beef added, and with chunks of fat, the mixture bound with wine, often with flavourings such as peppercorns, garlic or fennel. The mixture is put into casingsand the resulting sausage is marinated in brine and then air dried.
"Salami in the style of Friuli." Salame alla friulana is a dish from Friuli of salami sliced and fried, with vinegar added and served with polenta.
Salame al zantil is a salami from Emilia-Romagna. Zantil is a local dialect term for a part of the pig's intestine which is used for the casing of this pork salami, which is strongly flavoured with garlic.
