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Busecchia
Milk Breast
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Description |
The busecchia is one of those ancient peasant dishes created by the imagination that tried to combine the taste of the need not to waste any part of slaughtered animals. This is, in fact, breast milk of dairy cows still in production that is cut into pieces of approximately 500 grams and then boiled in salted water. At this point the guts is ready to be cut into small pieces about 2-3 inches and then cooked with tomato or simply seasoned with olive oil, lemon and salt to be tasted cold.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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