Ingredients with Measurements:
- 1 pound of Biroldo (blood sausage)
- 1 head of garlic
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the head of garlic in half horizontally and place it on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic in the foil and place it on a baking sheet.
3. Roast the garlic in the oven for 30-40 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool.
4. In a large skillet, cook the Biroldo over medium-high heat for 5-7 minutes, or until browned on all sides.
5. Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and chop them roughly.
6. Add the chopped garlic, rosemary, and thyme to the skillet with the Biroldo. Cook for an additional 2-3 minutes, or until the herbs are fragrant.
7. Serve the Biroldo hot, garnished with additional herbs if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Skillet temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 9g
- Protein: 21g
- Fiber: 1g
Substitutions for ingredients:
- Biroldo can be substituted with any other type of sausage.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced onions or bell peppers to the skillet with the Biroldo for extra flavor.
- Serve the Biroldo with a side of roasted vegetables or a salad.
Tips and tricks:
- Be careful not to overcook the Biroldo, as it can become tough and dry.
- Use a non-stick skillet to prevent the Biroldo from sticking to the pan.
- For a milder garlic flavor, use fewer cloves of garlic.
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 skillet over medium heat and cook for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the Biroldo on a platter with a sprig of fresh herbs for garnish.
Garnishes:
- Fresh herbs, such as rosemary or thyme.
Pairings:
- Serve the Biroldo with a glass of red wine.
Suggested side dishes:
- Roasted vegetables or a salad.
Troubleshooting advice:
- If the Biroldo is sticking to the pan, add a little more oil to the skillet.
Food safety advice:
- Make sure the Biroldo is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Biroldo is a traditional Italian blood sausage made with pig's blood, pork fat, and spices.
Flavor profiles:
- The Biroldo has a rich, savory flavor, while the roasted garlic adds a sweet and nutty taste. The herbs provide a fragrant and earthy aroma.
Serving suggestions:
- Serve the Biroldo as a main course for dinner, or as an appetizer for a party.
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Region: Italian
Taste: Savory, Tangy, Aromatic, Herbaceous, Earthy