It knows colda (cordula)
In order to make the cordula the thiesina it must clean up
well the interiora being attention not to break
the budella, in order to make a good rope it is necessary
stomach, rennet and intestines. After to have hanging these
to a hook the budella tied interiora and interlacing them like
if they were of the salami. after that
it is braced in live coals and when it is rosolata it will be
ready in order to eat.
It knows frissura
The ingredients that are necessary in order to make a good
appetizer are coratella of sheep, onions, oil extravergine of
olive, vinegar, pepper and know them.
Cut to pieces the coratella. Tritate a onion to slices and
makes it you to rosolare with the oil in a pot, fact this adds
to the onion the coratella and soffriggette for approximately
10 minuti.Condite with it knows them and pepper and garlic,
after some minute you add of new oil and vinegar after five
tiny ones you use it warm in table.
It knows sastizza (sausage)
In order to eat a good sausage it must cut of the mixed meat
with pezzetti of lardo and mischiarla with pepper (2 g for
every chilo) of knows them (27 g for every chilo), garlic,
Worked well meat and after to have cut well it, and to have
washed the budella, when it has arrived the moment of the
preparation of the meat, crushed the garlic segments and
meterli in a recipiete with water to fresca.Condire the meat
cut with it knows them, pepper, nail of garofano and a goccio
of water of aglio.Lasciare to rest therefore to fill up the
budella, for the drying appendetele in a ventilated premises.
IMPANADAS DE PETTA And
POSCU (WITH FILLING OF PIG MEAT)
To cut the meat dadini and flavoring it with knows them,
pepper, trito of garlic and prezzemolo.
To stir well and to add the tomato concentrated one, to
distribute the meat on discs
of it leaf through, to guarnire with one slice of lardo and
three olives, to enclose with an other floppy disk
rolling up the edges.