Piemonte Ancient Risotto with Sausage and Rum (Antico Risotto Salsiccia e Rum)
Milk Honey and Rum first video recipe!
I’m so excited to announce the first video recipe on Milk Honey and Rum! I’m unfamiliar with the production ofvideoand it was asmall challenge. The result is notperfectbut I hope thisvideohelps tobetter understandthe steps.This too,asmany recipeson thissite, is reallyeasyand hopefully the videoshows it well.
A recipeof the seventeenth century
Piemonte Ancient Risotto with sausage and rum is a very ancient recipe. It seems that the recipe dates back to the period at the end of the seventeenth century in which they were flourishing trade and commerce with Europe. Most likely just a result of the Peace of the Pyrenees, when the traders came into contact with many goods produced in Spain and imported, among others, the Rum.
According to the sources it seems that at the end of the seventeenth century imports far exceeded the value of exports. It is also worth mentioning that the contamination from the Spanish into the cuisine of Piemonte were not missing.
Not only the Rum but also the so-called tartra, the “battuta” (chopped with a knife) of raw meat pie served in a compact circular, whose name derives from the Spanish or turtle cake, flan circular.
Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition. Someone in the season love to grate over some truffles. Personally I love to eat this risotto without any other flavours, as its own is so complete and harmonious.