back to recipes
Salame di Milano with stewed leek and raisins.
4
20min
Federico Quaglia
This recipe combines bold and contrasting flavors in perfect balance. The Salame di Milano, with its rich aromatic profile, is paired with a refined side of stewed leeks, softened and sweetened by the addition of raisins, and made more interesting with the crunchy note of toasted hazelnuts. A light touch of vinegar adds freshness and harmonizes the dish. Simple and quick to prepare, it’s ideal as an original appetizer or a light main course, perfect for those who love sweet and savory flavor combinations.
240 g of Salame di Milano
2 leeks
60 g of soaked sultana raisins
40 g of toasted hazelnuts
Olive oil, salt, pepper, vinegar
Start by finely slicing the leeks, removing the ends and the toughest parts. Meanwhile, soak the raisins in warm water for a few minutes to plump them up and soften them. Coarsely chop the toasted hazelnuts to add a crunchy note to the dish.
Heat a drizzle of oil in a pan and add the sliced leeks. Let them stew over low heat with a pinch of salt and pepper, stirring occasionally, until they become tender. Then, add the squeezed raisins and hazelnuts, letting everything infuse for a few minutes. Finally, deglaze with a splash of vinegar to balance the flavors and add a touch of freshness.
Arrange the slices of Salame di Milano on a serving platter, alongside the stewed leeks with raisins and hazelnuts. You can serve the dish warm or at room temperature, pairing it with toasted bread for an extra touch of flavor. Perfect as an original appetizer or a light main course with a balanced and refined taste.
Tagliofresco
Casa Citterio's original recipe originates from a precise mix of selected Italian meats and from expert natural seasoning. A worldwide prizewinning specialty in convenient packaging to share with family or friends.
