Wash, clean and dice the courgettes; cook them in a pan with some vegetable stock.

Once cooked, cool the courgettes in some cold water and ice, then emulsify using an immersion blender, together with the fresh mint. If necessary, add some vegetable stock and e.v.o. oil, to obtain a compact and smooth cream. Lastly, season with salt and green pepper.

Peel and slice the white onion and brown in a non-stick pan with a little e.v.o. oil. Add the pumpkin flowers, previously cleaned and cut into strips. Continue cooking for a few more minutes. Lastly, season with salt and green pepper.

Dice up the slices of SALAME CACCIATORE ITALIANO.

Cook the trofie in abundant salted water.

Once cooked, add the trofie to the mint and courgette sauce and stir until thoroughly coated. Now add the separately cooked onion and pumpkin flowers.

Place on a dish and serve the trofie with the thinly sliced SALAMINI ITALIANI ALLA CACCIATORA PDO; garnish with a few leaves of fresh mint, a light sprinkling of green pepper and a drizzle of raw e.v.o. oil.

Salamini Italiani alla Cacciatora Pdo

Salame Cacciatore Italiano has a long story and tradition.

The term Cacciatore and its variants (e.g. cacciatorino) refer to “small seasoned salami that can be carried in a hunter’s bag as a small meal.”

 “Cacciatore and cacciatorino” were the salamis hunters carried with them on hunts, along with bread, as a food that was particularly suited to their sport. A food that provided the right dose of fat for energy and high quality proteins

A sweet and delicate flavour.

Excellent served alone as a snack. Ideal as an ingredient in lots of creative recipes.

Highly practical due to its small size.

Rich in noble proteins, minerals and vitamins.

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020