The recipe for Salame Mugnano is rooted in Campania's fine tradition of salami production. This large, drop-shaped salami has a medium to coarse ground filling, enclosed in a natural casing. The consistency is compact and slices are a purplish red. The fragrance given to it by its natural smoking invites further tasting. The full flavour envelops the palate, it contains a moderate level of fat and it leaves a strong and mineral flavoured aftertaste.
Wash the rapini and remove any tough outer leaves. Bring a pan of salted water to the boil, add the rapini, allow them to cook for 6/10 minutes stirring frequently. Remove from the heat when they are “al dente” and drain, eliminating as much of the excess water as possible. In a non-stick frying pan gently fry the garlic and chilli pepper in a little extra-virgin olive oil. Add the cooked rapini, stir and salt if necessary. Leave to cook for a further 10 minutes, do not cover. Cut and toast the bread fill with the slices of caciocavallo cheese and Salame Mugnano Levoni, finally cover with the pan-tossed rapini. A delicious treat, that shouldn’t be missed.
The wine to match it.
Primitivo di Manduria, a red wine that tends towards violet and orange as it ages, it has a fresh, delicate bouquet, its flavour is distinctive and velvety.
The beer to match it.
Choose a full-bodied distinctive English beer to go with it.
The juice to match it.
“Joyful”: 1 cucumber, 1 carrot, a handful of green olives, 2 basil leaves.