SALSICCIA MED MANGOLD

Especially the variety we use here, with its sturdy white stalks, is prized for its ability to soak up flavour. By frying the stalks directly in the fat from a Salsiccia Original, they take on a fantastic character; they go from crisp and white to almost translucent and soft, with a nutty sweetness that ties the whole dish together. This is honest food where the ingredients are left to speak for themselves.

ingredients

• 1 whole head Green chard with white stalks
• 300 g Nonna Elide Salsiccia Original
• 2 st shallots, finely chopped
• 2 cloves garlic, thinly sliced
• 1 st chilli (or a pinch of chilli flakes)
• 1 dl grated cheese (Pecorino Romano or Parmesan)
• Freshly ground black pepper
• To serve: Creamy polenta (or pasta)

here's how

• Start by rinsing the chard thoroughly. Cut the green leaves away from the white stalks, cut the stalks into thin pieces and roughly chop the leaves separately.
• Remove the skin from the salsiccia and crumble the meat into a cold frying pan. Set the hob to medium to medium-high heat and let the sausage fry in its own fat until it takes on a nice colour. Lift out the salsiccia pieces and put them in a bowl, but make sure all the lovely fat stays in the pan.
• Add the thinly sliced chard stalks, the chopped shallot, garlic and chilli to the pan with the sausage fat. Let it fry slowly until the stalks and onion change colour, become slightly translucent and completely soft.

• Once the stalks have softened, fold in the roughly chopped leaves. Let them cook just long enough to wilt down and soften, while still keeping their deep green colour.

• Spoon a creamy, freshly made polenta onto the plates and ladle over the salsiccia and chard mixture. Finish by topping generously with the grated cheese and a few good turns of the pepper mill. The polenta's mild corn character is the perfect base that lets the rich flavours take centre stage.

Nonna vet bäst.