Lo zampone è un salume prodotto con un impasto di carni di maiale, avvolto da un involucro formato dalla zampa anteriore di un maiale. E' uno dei piatti tipici delle festività natalizie ed in particolare si prepara per l'ultimo dell'anno. Io vi propongo lo zampone del Salumificio Tre Valli di Cavour (TO), prodotto con carni suine selezionate, senza glutine né proteine del latte. Provatelo accompagnato dal classico purè di patate e da questa strepitosa marmellata di cipolle rosse, perfetta anche con bolliti di carne e formaggi stagionati.
Marmellata di cipolle rosse - per 3 vasetti da 250g
Ingredienti: 1kg di cipolle rosse - 200ml di vino bianco secco - 300g di zucchero di canna - 4 cucchiai di aceto di vino bianco - 4 chiodi di garofano - 2 bacche di ginepro - 1 cucchiaio di sale
Pelare le cipolle e frullarle in un mixer (o affettatele a mano, se preferite). In una larga pentola antiaderente mettere tutti gli ingredienti con le spezie che avrete pestato prima in un mortaio, porre sul fuoco e far cuocere a fuoco medio, mescolando spesso, per circa un'ora. Quando la la marmellata si sarà addensata e scurita, è pronta (potrebbe volerci anche un poco di più). Versarla nei vasetti sterilizzati, chiuderli e capovolgerli per circa dieci minuti. Trascorso questo tempo, rigirarli e lasciarli raffreddare. A questo punto, far bollire i vasetti in una larga pentola per 20 minuti. Asciugare, lasciar raffreddare ed etichettare.
Zampone with red onion jam
A Zampone is a fresh sausage made from the front trotter of a pig. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat, spices and boiled before consumption. It's a traditional dish prepared during Christmas holidays and especially to greet the New Year. Here I'm recommending the zampone from the Salumificio Tre Valli from Cavour (Turin), made with selected meats, without gluten nor milk proteins. Try it with meshed potatoes and with this gorgeous red onion jam, perfect with boiled meats and mature cheese.
Red onion jam - makes 3 small jars (250g)
Ingredients: 1kg (2.2pounds) red onions - 200ml (0.8cup - 7oz) dry white wine - 300g (1.3cup - 10.5oz) cane sugar - 4tbs white vinegar - 4 cloves - 2 juniper berries - 1tbs salt.
Peel onions and finely chop them (better use a food processor). In a large pot place all ingredients (cloves and juniper berries must be ground) and start cooking at slow-medium heat, stirring often. You will need about a hour or a little more. When jam has thickened and has gained a darker colour, it is set. Pour it into clean jars, close them and turn upside down for about ten minutes. Cool down, then boil jars for 20 minutes in a large pot. Dry them, cool down and label.
A Zampone is a fresh sausage made from the front trotter of a pig. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat, spices and boiled before consumption. It's a traditional dish prepared during Christmas holidays and especially to greet the New Year. Here I'm recommending the zampone from the Salumificio Tre Valli from Cavour (Turin), made with selected meats, without gluten nor milk proteins. Try it with meshed potatoes and with this gorgeous red onion jam, perfect with boiled meats and mature cheese.
Red onion jam - makes 3 small jars (250g)
Ingredients: 1kg (2.2pounds) red onions - 200ml (0.8cup - 7oz) dry white wine - 300g (1.3cup - 10.5oz) cane sugar - 4tbs white vinegar - 4 cloves - 2 juniper berries - 1tbs salt.
Peel onions and finely chop them (better use a food processor). In a large pot place all ingredients (cloves and juniper berries must be ground) and start cooking at slow-medium heat, stirring often. You will need about a hour or a little more. When jam has thickened and has gained a darker colour, it is set. Pour it into clean jars, close them and turn upside down for about ten minutes. Cool down, then boil jars for 20 minutes in a large pot. Dry them, cool down and label.
