Food & Wine

SECOND COURSE - “Cuchéla” from Varzo

Recipe for 4 people

0.5 kg cooked mountain pasture butter
1.5 kg small whole red potatoes from the Ossola Valleys
4 small salamis, to be cooked
4 pork ribs, cut into pieces
0.2 kg local bacon
Rock salt and ground pepper, to taste

In a pot (preferably made of soapstone, bronze or copper), melt the butter and sauté the bacon, ribs and salamis for a few minutes until golden brown. Add the whole potatoes, a pinch of salt and as much ground pepper as desired. Cover the pot with a lid and cook over low heat, without stirring, for at least 2 to 2 and a half hours. To make sure the food is cooked evenly without stirring, move the pot quickly clockwise and anticlockwise to simulate turning the ingredients in a pan, so that they actually move without being stirred. After the designated cooking time has passed, check the consistency of the potatoes with a pointed knife. This dish must be served very hot. Distribute the ingredients and the liquid evenly in the serving bowls.