This dish is a little on the heavy side and is best eaten with a glass of Cabernet.
Don't forget to use the typical Friuli 'saluto' of 'Mandi' when beginning the meal by raising a glass.
This basically means 'che il Signore ti accompagni' or 'che il Signore sia con te' or 'God be with You'. It is a very personable greeting.
10 slices of tender smoked 'nostrano' salami, 1 large onion, 2 spoonfuls of vinegar wine, olive oil, polenta.
Fry the finely chopped onion gently in the olive oil.
When the onion has turned a fine gold color add the salami slices and cook on the same heat for a further few minutes.
Then add the two spoonfuls of wine vinegar and cook further until the vinegar had evaporated.
Serve hot with a plate of steaming polenta.