Petuccia and ricotta

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: For 4 people

Ingredients

1 medium-sized petuccia,

250g of fresh ricotta,

200g of rocket,

1 bunch of fresh chives,

salt,

pepper.

Introduction

The unusual touch of flavour is given by the petuccia. The peta (from Andreis or Barcis) or pitina (from Val Tramontina) or petuccia (from Claut) is a smoked sausage typical of the mountain area of the Pordenone region: it was, especially for hunters, a safe method for preserving game meat.

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