Hi everyone, this is my first post on CHOW.
I recently spent 3 weeks in Europe for my honeymoon, 2 of which were spent in Italy. The greatest week we spent there, was in Florence. While there, my wife and I ate at a very eclectic enoteca. The restaurant served us the simplest yet tastiest crostini I think I've ever had. The crostini had only a ground sausage mixture and cheese on it. The sausage is NOTHING like any other sausage I have had before. I, myself, am a Chef and have been trying to recreate this dish. I cannot seem to figure out what is in the mix! So I am resorting to CHOW to see if anyone could help me figure out a recipe.
I have attached a picture, for fellow culinarians who may be able to help me out. The color is pinkish, similar to a cured sausage, and the texture was VERY light. The taste had a pretty distinct tang or tartness to it, which made me think it was cured a little??? I have, however, tried using a little red wine vinegar in my sausage mix. I still can't seem to get it right!
The ground pork where I am from (North Carolina) is usually really fatty and sometimes contains a lot of gristle. The sausage from Florence did not have those qualities.
Anyways, if anyone has any suggestions I would really like to hear them. Thanks for reading my first post!!!!
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