This is another very traditional recipe from the Parma region. Back some number of generations, somebody (or somebodies???) figured out what to do with the trimmings and scraps of meat from making their salumi, as well as what to do with the salumi and scraps that were not suitable for sale. The solution was to grind it all up into sausage meat with salt/pepper/the local white wine, form it into patties, and fry it up in a pan. At Al Vedel, Chef Matteo finishes the Salame Fritte by deglazing the pan with a very healthy dousing of Malvasia, which has a slight sparkle and a sweeter character. This deglaze reduces to form a pan sauce of intriguing contrast of tastes and textures.
Le Vecchie ("The Old") - the vegetable stack that you see is a saute of fagiolini (Italian for green beans), potatoes, tomatoes, roasted red and yellow peppers, and onions. The sauce underneath is a puree of roasted red bell peppers.
These two components are melded together on the plate - sunny, brilliant, and fresh as springtime - some wonderful flavors in the grand Parmigiano tradition.
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