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Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria, and a very different uncured salami made in Tuscany and Liguria.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected ...
Stir in tomato sauce, paste, crushed tomatoes and water (swirl the water around all tomato cans) and then add salt, pepper, sugar, basil, parsley, Italian seasoning and optional red pepper. Add butter and grated parmesan cheese, stir. Simmer for 1½ hrs covered and stir occasionally. Preheat oven to 375°F.
Use a combination of meats: Substitute some of the sausage for ground beef or pork for a different flavor, or keep things leaner by using chicken sausage and ground turkey or chicken. Make a ...
Here Are 21 of the Best High-Fiber Soup Recipes To Make for Dinner. ... Get the recipe for slow-cooker Italian white bean soup. 3. Jon Ashton's homemade chicken noodle soup ... Bakovic recommends ...
Rather than reaching for a jar of jam, prepare an easy-to-make homemade maple and cranberry jam and layer it into the buttery puff pastry-wrapped brie. Get the Maple-Cranberry Baked Brie recipe .
Traditionally, lukanka salami is made of pork, veal, and spices (black pepper, cumin, salt), minced together and stuffed into a length of dried cow's intestine as a casing. After stuffing, the cylindrical salami is hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is pressed to acquire its ...