MARINATED MULLETS WITH SALAME DI MILANO

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One of the most appreciated and consumed types of salami in the world is the Milan salami. Characterized by a uniform distribution of lean and fatty parts and a sweet taste, it differs from the others for the classic elongated shape and fine grain. But was it really born in Milan? Almost. In 1878 the young Giuseppe Citterio opened his delicatessen in Rho. With a recipe, which interpreted and customized the salami traditionally produced between the lower Milan and Lodi areas, he began to supply Italians who emigrated to America in search of fortune.

The evocative name that told the geographical origins of the product, but above all brought the compatriots home with the mind slice after slice, indelibly characterized the preparation of the butcher of Rho. To push the butcher's business, also the good intuition to make continuous the production of a food until then linked to seasonal cycles and finally available at all times of the year.

Until the 50s the production of salami from Milano Citterio was mainly aimed at the foreign market. But it is after the Second World War that the reconstruction creates the right premises to start producing for the Italian market. Tied by hand and slowly seasoned with natural fermentation, the salami is now available in bindone, gigante, crespone and castello formats. If you want to taste it in its original format in a good sandwich choose the "castle" format.

The combination of cold cuts-fish is nothing new in the kitchen. However, these are two opposing tastes and flavors, revisited in a modern key, which attract and are candidates to become one of the culinary trends of the season. Strong flavors, but at the same time complementary to each other and ideal for an elegant, light and tasty dinner. To best enhance the taste, you really need to balance the ingredients so that none of the elements goes to cover the other with its flavor, combining instead in a refined way.

Ingredients

600 g cleaned mullet fillets

240 g sliced Salame di Milano

80 g mushrooms

80 g turnips

salt, to taste

for the marinating sauce

400 ml apple vinegar

400 ml dry white wine

100 ml soy sauce

50 g wasabi

Preparation

 

For a start, clean the turnips and boil them. Aside, prepare a marinating sauce for the mullets, mixing the ingredients and boiling them. Then, place the mullets, well spaced, on a baking pan and pour the hot marinating sauce on top of them, distributing it evenly.

While the mullets absorb the sauce, stir-fry all the vegetables:  mushrooms, turnips and as much salt as necessary. Place the vegetables on a dish, then put marinated mullets on top. Use the salami to make a rose next to the mullets.