Salame matto (fake salami)
Salame matto is a typical recipe from Romagna. It is a meatloaf from the cucina povera cuisine that you can make even without meat
Servings 6 servings
Ingredients
- 100 g of pork loin
- 100 g of fresh sausage (no aromas)
- 100 g of mortadella Bologna
- 700 ml of hen or veg stock
- 150 g of grated Parmesan cheese
- 50 g breadcrumbs without salt or flavorings
- 100 g of cow ricotta cheese
- 1/2 teaspoon of nutmeg
- 1 pinch of salt
- grated zest of 1/2 organic lemon
- to taste of dried thyme or oregano
Instructions
- Ask your butcher to mince together loin, sausage, and mortadella.
- Or use a food processor to make a fine mince.
- Preheat oven to 180C degrees (356F) or bring broth to a low boil.
- Put the mince in a bowl and add all the other ingredients.
- Beat eggs and ricotta cheese with a fork. Then, use your hands to knead the ingredients together in a bowl.
- Shape the dough into a salami shape, creating one large meatloaf or two smaller ones.
- Cook the salami in boiling broth for 30 minutes (40 if making a large roll). The liquid has to cover it and, if needed, add warm water.
- If you prefer baking, arrange the meatloaf in a lightly greased baking dish, sprinkle with thyme or dried oregano, and bake in a preheated oven at 180 degrees for 25 minutes (35 if making a big roll). At the beginning of cooking, cover the pan with aluminum foil; remove the covering 5 minutes before you finish baking.
- Let cool completely before slicing.
- Reheat in the pan or oven by covering the pan with aluminum foil.
- Store in the refrigerator for 3 days and in the freezer for up to a month.