restaurantTraditional recipe

Pitina della Val Tramontina

Name: Pitina della Val Tramontina
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 200g Pitina Presidio Slow Food; 300g polenta; 200g mixed mushrooms; 30g butter; 1 clove garlic; 1 bunch parsley; to taste salt

EasyschedulePrep: 15 minutilocal_fire_departmentCook: 15 minutigroup4 persone

Pitina is an ancestral cured meat from the Friuli Dolomites: minced game or lamb meat, coated with cornmeal and smoked. Born from the necessity to preserve meat without salt, today it is a Slow Food Presidium product.

Enjoy it raw in thin slices or cooked with polenta and mushrooms.

Preparation

1
Prepare the polenta (40 minutes cooking time).
2
Slice the pitina into 5mm thick slices.
3
Sauté the mushrooms in a pan with butter and garlic.
4
Add the pitina slices and brown for 2 minutes on each side.
5
Serve on hot polenta garnished with parsley.

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Chef's Tips

Raw pitina is a prized cured meat to be enjoyed in thin slices. Cooked with mushrooms and polenta, it becomes a complete and satisfying dish.

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