Carne à la saù
Carne à la saù is a traditional Ossola charcoal-grilled dish: pork ribs, small sausages or luganiga flavoured with wine, aromatics, spices and Alpine herbs.
Ingredients
For 4 personeFor the meat
For the marinade
To finish
Before you start
Method
Prepare the marinade
Place the meat in a container and add the red wine, rosemary, sage, pepper and juniper. Mix well.
Keep the meat in the refrigerator while marinating.
Leave to marinate
Cover and leave to marinate.
Prepare the embers
Bring the grill to medium-high heat with well-formed embers and no open flames.
Grill the meat
Drain the meat lightly from the marinade and cook it over the embers, turning it several times. Gradually add some of the aromatic wine during cooking.
The pork must be cooked through.
Rest and serve
Season with salt, leave to rest for a few minutes and serve hot.
Good to know
Tips
Use steady embers rather than direct flames. For the wine, choose a dry red: on the website we suggest Prünent as a local Ossola interpretation.
Variations
The combination of ribs, small sausages and luganiga, as well as the herb blend, varies according to the family and local festival.
Storage
Cooked meat should preferably be eaten immediately. Leftovers can be stored in the refrigerator for 1 day and reheated thoroughly.
Behind this recipe
VisitOssola describes carne à la saù as a typical local preparation: meats, especially pork ribs, small sausages or luganiga, grilled over embers with the addition of wine, aromatics, spices and Alpine herbs. It is still served during traditional Ossola festivals.
