A plate of chickpeas with sausage. Actually, I already have a post with a photo of this dish (here) but these seem much better. Stewed chickpeas with vegetables, sausage and pork ribs. A dish prepared a few months ago (in February, it's certainly not a summer dish) by my parents, of which I'm still waiting for Loris' recipe.
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A plate of chickpeas with sausage – Un plat de pois chiches avec des saucisses – Một đĩa đậu xanh với xúc xích – Um prato de grão de bico com salsicha – Ein Gericht aus Kichererbsen mit Wurst – Một đĩa đậu xanh với xúc xích
The renowned and excellent salama da sugo of Ferrara. If cappellacci are the first dish of Ferrara, salama da sugo is among the second courses. A very tasty pork sausage, perhaps even too tasty, accompanied by an inevitable mashed potatoes. Obviously eaten in Ferrara in the restaurant Ostinato.
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It is prepared by grinding various parts of the pig such as the neck, cheek, lean pulp from the trimming of the thigh, intended for the production of ham and the shoulder, a small percentage of tongue and liver is added, to which, in the contemporary recipe, salt, pepper and nutmeg are added. Continue and learn more on Wikipedia
The renowned and excellent salama da sugo from Ferrara – Le célèbre et excellent salama da sugo de Ferrare – La reconocida y excelente salama da sugo de Ferrara – O renomado e excelente salama da sugo de Ferrara – Die berühmte und ausgezeichnete Salama da Sugo aus Ferrara – Món salama da sugo nổi tiếng và tuyệt vời từ Ferrara – 来自费拉拉的著名且优质的 salama da sugo – フェラーラの有名で優れたサラマ・ダ・スゴ
Blood sausage or berodo. Blood sausage, which is called in many ways (here in Liguria it is called berodo) and prepared in many ways, is a preparation that, as far as I know, is made throughout the non-Muslim world: it is nothing more than a way to recover pig's blood, a precious source of proteins, fats and other ingredients... I have always tasted this product when I found it, and I have found excellent ones both when made with dark chocolate and when put in small casings and mixed with chilli pepper in Mexico. However, when you buy a blood sausage, it has actually already been prepared by the butcher and then subjected to an initial boil. The fresh blood must immediately be mixed with milk and you must continue stirring to prevent it from coagulating. At this point the further preparation process depends on the habits, cultures and traditions of the places and countries. Years ago, I saw the blood sausages prepared by Lindo, a local pork butcher who was called by the families who, often with sacrifice, raised and then slaughtered a pig. For me, however, the absolute master of the preparation of salami and blood sausages was Mr. Lino Marcenaro and his two assistants: Franco and Carlo who later became a great traveler of exotic countries and who is one of my oldest and dearest friends. The blood, still fresh, is mixed with fresh milk, continuing to mix with spices, salt and pine nuts, which must be abundant even if expensive; naturally I do not know the doses which must be secret. The blood sausages, just closed with the same technique used for sausages, must be put to boil to have the first cooking. This is how we find them at the butcher's. At home we cook them simply boiled for a few minutes but decorated by mixing some side dishes from Swiss cuisine: sandy potatoes (cut into wedges, blanched in water and then sautéed in butter and breadcrumbs), slices of Rennet apples (peeled, cut into wedges and then slowly cooked in water slightly acidulated with lemon and sprinkled with cinnamon) and finally with sautéed cabbage (cut not too finely and cooked with a little oil, salt and sprinkled with white wine and, at the end, with a drop of vinegar). Enjoy your meal!
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The black pudding or berodo, the recipe – Boudin noir ou berodo, la recette – Morcilla o berodo, la receta – Morcela ou berodo, a receita – Der Blutwurst oder Berodo, das Rezept – Bánh pudding đen hoặc berodo, công thức – 黑布丁或 berodo，食谱 – ブラックプディングまたはベロド、レシピ
A generous plate of gyros enjoyed at the port of Piraeus in Greece. A nice plate of pork Gyro enjoyed in Piraeus a couple of weeks ago. It has everything: the pork in pieces, the pitas, the onions, the chips, the tomatoes… and the sauces to enjoy it. At the modest price of 7.50 euros. There are many places where you can eat Gyros in Piraeus.
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Gyros is a Greek dish very similar to Turkish kebab or Arabic shawarma, but unlike these, it is typically made with pork. It is cooked on a vertical spit on which slices of meat are skewered, one on top of the other, previously marinated (or seasoned) with spices, herbs, and salt. The meat is cooked on this rotisserie that rotates on itself near a grill made incandescent with electricity or gas combustion. When the outside becomes crispy, it is cut into thin slices. Continue on Wikipedia
A generous plate of gyros enjoyed at the port of Piraeus in Greece – Une généreuse assiette de gyros dégustée au port du Pirée en Grèce – Un generoso plato de gyros disfrutado en el puerto del Pireo en Grecia – Um generoso prato de gyros apreciado no porto de Pireu, na Grécia – Ein großzügiger Gyros-Teller im Hafen von Piräus in Griechenland – Một đĩa gyros thịnh soạn được thưởng thức tại cảng Piraeus ở Hy Lạp – 在希腊比雷埃夫斯港享用丰盛的陀螺仪盘 – ギリシャのピレウス港で楽しむたっぷりのジャイロプレート
Sausage cooked in a pan. It would be best grilled on a nice charcoal grill, but it's not bad even if cooked in a pan. It's a luganega (or luganiga), a type of pork sausage rolled into a spiral shape. I like it well cooked, almost burnt.
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Lugànega, also called luganiga or luganica, is the traditional name given in Lombardy and other Po Valley-Alpine regions to a fresh pork sausage, similar to the sausage category. Continue on Wikipedia
Luganega, the typical Lombard sausage cooked in a pan – Luganega, la saucisse typiquement lombarde cuite à la poêle – Luganega, la típica salchicha lombarda cocinada en una sartén – Luganega, a típica salsicha lombarda cozida em uma panela – Luganega, die typische lombardische Wurst, die in einer Pfanne gekocht wird – Luganega, xúc xích Lombard điển hình được nấu trên chảo – Luganega，在平底锅烹调的典型的伦巴第香肠 – 鍋で調理した典型的なロンバードソーセージ、ルガネガ
Souvlaki greci: lo street food greco. A me, in generale, la carne alla griglia fa impazzire. In Grecia, oltre al gyros, ovunque si trovano queste botteghe che fanno anche i souvlaki greci che altro non sono che degli spiedini di carne (pollo, maiale, agnello..) cotti alla griglia. Salati e ingolositi da spezie e aromi e serviti spesso con pane e altri contorni a scelta.
In queste foto ho immortalato uno di questi bar che poi era più un fast food che una bottega e la sua enorme griglia che, come potete vedere, era stracolma di souvlaki a cuocere.
Ci sono altri post a riguardo dei souvlaki se guardate più in basso. Se invece volete approfondire l’argomento, come sempre, vi lascio il link a Wikipedia.
Souvlaki greci misti. Uno degli street food più famosi in Grecia è il souvlaki, gli spiedini di carne cotti alla griglia. In questa bella foto un cabaret di souvlaki misti (maiale, pollo e credo di salsiccia) accompagnati da molti contorni: cipolle, pomodori, patatine fritte, pane greco, limone e salsa allo yogurt. Ce n’è per tutti i gusti.
Il Jamón ibérico (prosciutto iberico), o pata-negra, o carna negra, è un tipo di prosciutto proveniente da maiale di razza iberica. Molto apprezzato nella cucina spagnola e nella cucina portoghese, dove è considerato un prodotto di alta cucina. Per la sua produzione, e potersi fregiare di questo nome, le carni devono provenire da esemplari derivanti da un incrocio in cui partecipi, dal punto di vista genetico, almeno per il 50% la razza iberica. Continue on Wikipedia.
Grilled Luganega: a Lombard food also for us. An idea for Sunday lunch? A nice grill with a splendid rolled pork sausage! Even if in our area it is perhaps more common, the normal sausage (or salami) is just as good and practically, depending on the stuffed content, it is the same thing.
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Lugànega, also called luganiga or luganica, is the traditional name given in Lombardy and other Po Valley-Alpine regions to a fresh pork sausage, similar to the sausage category. Continue on Wikipedia
Grilled Luganega: a Lombard food also in Liguria – Luganega grillé : un plat lombard aussi en Ligurie – Luganega a la parrilla: una comida lombarda también en Liguria – Luganega grelhado: uma comida lombarda também na Ligúria – Gegrillte Luganega: ein lombardisches Gericht, auch in Ligurien – Luganega nướng: một món ăn của người Lombard cũng ở Liguria – 烤卢加内加：利古里亚的伦巴第美食 – ルガネガのグリル: リグーリア州にもあるロンバード料理
