This is a sauce which in the past was used by charcoal-burners of the
Apennines and it served to give flavour to the roasted maize and sweet
porridge, and also to the meat. This sauce should be served very hot and
it is compare to a distant relative of the "carbonara" sauce
and of the "Bagnacauda" from Piemonte.
Take a good bacon, chop it very finely and then brown it with some crushed
garlic cloves, salt, pepper and red vinegar. Serve it very hot with porridge
or meat.
Text Tebaldo Lorini
Translated by Gianna Toni
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