Salami of Borno (Salame di Borno) is so called because of its elongated, salami-like shape; but it’s not in fact a sausage. This rich, tasty and convivial dish, made with pork offcuts and sun-dried porcini mushrooms, is a traditional recipe of Borno (BS), a small town in Val Camonica. Note that preparing this mountain dish might require some effort.
Salami of Borno
Ingredients – serves 4
- 100g pork brains
- 100g pork offcuts
- 50g salami
- 200g flour
- 300g spinach
- 50g dried porcini mushrooms
- 150g Grana Padano cheese
- 40g butter
- 5 eggs
- 1 garlic clove
- 1 branch of parsley
- Salt and pepper to taste q.s.
- Nutmeg to taste q.s.
You can also use wild spinach, which can be easily found in mountain grasslands near the “malghe” (sheperd’s huts).
How to cook Salami of Borno
- Wash the spinach with care and boil in salted water. Squeeze out the excess water and chop roughly.
- Wash the brains and soak in lemon water, then peel off the membrane and chop roughly. Meanwhile, rehydrate the porcini mushrooms in warm water.
- Place flour on a board. Make a well in the center and add a pinch of salt and a little bit of water (about 2 glasses and a half). Knead with care until the dough is smooth and firm, then cover it with a bowl and leave it to rest.
- Chop the meat, brains and salami and put it in a bowl. Add spinach, mushrooms, grated cheese, eggs and a sprinkle of nutmeg. Combine all the ingredients and add salt and pepper to taste.
- Flatten the dough with a rolling pin until about 4mm thick and place it on some wet vegetable parchment paper. Place meat stuffing in the center and roll tightly into a sausage shape, then tie up the endings with a string. Boil in salted water for about 2 hours.
- Remove parchment paper, slice the roll and cover in melted butter seasoned with sage leafs. Serve hot.