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On Saturday 16 December at 8 p.m., an event will be held to discover the essence of Oltrepò at Cascina Casareggio. Risotto with salami paste and Bonarda dell‘Oltrepò will be the star of the evening, come and discover its recipe.
Cascina Casareggio is an enchanting restaurant nestled in the green hills of the Oltrepò Pavese area, where tradition and passion for good food come together in a perfect union. It is in this magical place that a special event will be held in collaboration with Salumificio Magrotti.
This is not just a simple meeting between two companies, but a real bond between local products and the territory. The idea was born with the intent to make known, appreciate and promote De.Co (Denominazione Comunale) products in combination with ancient and historical recipes. The intention is to rediscover culinary traditions, involving the people who guard these precious treasures, a heritage to be preserved and enhanced.
This evening will be held on Saturday 16 December at 8 p.m. and is entitled ‘The Soul of the Land and the Faces of Oltrepò‘, a title that evokes the authenticity of the roots of this land and the variety of the people who inhabit it. The menu for this evening is a true journey into the heart of the Oltrepò culinary tradition (you will find it attached to the article).
One of the dishes that will be the star of this menu is ‘Risotto with salami paste and Bonarda dell‘Oltrepò‘. A dish that embodies the history and flavours of this region. A combination of the creaminess of the risotto, the aromatic richness of the salami paste and the enveloping character of the Bonarda dell‘Oltrepò wine.
Let‘s go together to discover the ingredients and all the necessary steps to make this succulent dish.
INGREDIENTS FOR 4 PEOPLE
- gr. 280 of Carnaroli rice
- gr. 250 of salami paste
- 150 ml of Bonarda Oltrepò Pavese
- gr. 50 of onion
- gr. 40 of grana padano DOP cheese
- 30 g butter
- 1 litre of meat stock
- 2 tablespoons of extra-virgin olive oil
- fine salt to taste
PROCEDURE
Finely chop the onion and fry it gently in olive oil for about 4 minutes. Add the salami paste and brown it, crumbling it with a spoon. Add the rice and toast it over a high heat for a few minutes, deglaze with Bonarda and continue cooking, lowering the heat. Pour in the hot stock, one ladleful at a time, waiting until it has been absorbed by the rice before adding it again. When the cooking is finished, remove the pot from the heat, stir the rice with butter, grated grana cheese and, if necessary, adjust the salt (the salami paste is already very tasty and peppery, so adjust accordingly).
