Ingredients with Measurements:
- 1 pound pork blood sausage (biroldo)
- 4 slices of prosciutto, thinly sliced
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. Remove the casing from the biroldo and slice it into 1/4 inch rounds.
2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.
3. Coat each slice of biroldo in the breadcrumb mixture.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the coated biroldo slices to the skillet and fry until golden brown on both sides, about 3-4 minutes per side.
6. Remove the biroldo from the skillet and place on a paper towel to drain excess oil.
7. Top each slice of biroldo with a slice of prosciutto and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 14g
Protein: 28g
Substitutions for ingredients:
- Instead of biroldo, you can use any type of blood sausage.
- Instead of prosciutto, you can use bacon or pancetta.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add a pinch of red pepper flakes to the breadcrumb mixture for a spicy kick.
- Top each slice of biroldo with a fried egg for a hearty breakfast dish.
- Serve the biroldo on a bed of arugula or mixed greens for a lighter meal.
Tips and tricks:
- Make sure to remove the casing from the biroldo before slicing it.
- Use a non-stick skillet to prevent the biroldo from sticking to the pan.
- Serve the biroldo immediately after frying to ensure it stays crispy.
Storage instructions:
Store any leftover biroldo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the biroldo, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the biroldo slices on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh herbs, lemon wedges, or a drizzle of balsamic glaze.
Pairings:
Serve the biroldo with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted Brussels sprouts, sautéed mushrooms, or a mixed green salad.
Troubleshooting advice:
If the biroldo is sticking to the pan, add more olive oil to the skillet.
Food safety advice:
Make sure to cook the biroldo to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Biroldo is a traditional Italian blood sausage made with pork blood, pork fat, and spices.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve the biroldo as an appetizer or main course.
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Region: Italian