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Antique Sauce

Salsa antica

salsaantica.pngThis sauce, typical of the peasant tradition of Modena, is an autumn recipe. It was used to go with poached meat, especially in the winter when guests came for lunch.

Ingredients: 1 kg of carrots, 1 kg of beets, 1 kg of white onions, 1 liter of white vinegar, 1 liter of olive oil, 75 g of large grain salt.

Preparation: peel the carrots, clean the beets, peel the onions and cut everything into tiny pieces. In a pot, bring the vinegar with the salt to a boil, put in the carrots and boil for 5 minutes, then add the beets and boil for 5 minutes, then the onions and let it boil for 10 more minutes. Drain the vegetables and spread them out on a towel. After 12 hours, pour the sauce into glass jars and cover it with a lot of oil. Leave the jars open and let the oil absorb, eventually adding more if necessary. Seal the jars and put them in the pantry. The sauce can be eaten after about 30 days.

Recipe sent by: Paola Di Fidio - Modena

Last modified Dec 10, 2015

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