Salame all'Aceto with polenta

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.

making it

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.

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