-
1
Wash and dry the Zampone.
-
2
Prick the Zampone about 20 times all over with a needle.
-
3
Place in a pot large enough to submerge the sausage in water.
-
4
Fill the pot with warm water and bring to just a boil.
-
5
Lower the heat slightly, so the water remains almost boiling.
-
6
Cover and continue cooking for 1-1/2 hours.
-
7
Uncover and check the internal temperature of the sausage with a meat thermometer.
-
8
Cook until the temperature reads 150 degrees.
-
9
Turn off the heat and let stand.
-
10
In a 12- to 14-inch non-stock saute pan, melt the butter over medium heat.
-
11
Add the potatoes and saute slowly until lightly browned on all sides.
-
12
Add the milk and simmer uncovered, until softened, about 10 minutes.
-
13
Season with salt and pepper.
-
14
Allow to stand in a warm place.
-
15
In a medium mixing bowl, stir together the mustard and vinegar.
-
16
Slowly add the extra virgin olive oil in a thin stream, forming an emulsion.
-
17
Stir constantly until all the oil is added.
-
18
Add the snipped chives and check seasoning.
-
19
Remove the Zampone from the water.
-
20
Carefully slice half the sausage into 1/2-inch rounds.
-
21
On a large serving platter, spread the potatoes around the base.
-
22
Place the Zampone pieces and slices over the potatoes.
-
23
Pour the vinaigrette into a serving pitcher, allowing each person to dress his or her own portion.
-
24
Serve immediately.
