Clown Buttons (original renaissance recipe)
• 4 Pot Sausages Ca'dell’Ora
• 2 sweet onions from Tropea
• 1 stalk of celery
• Tomato paste
• 1 glass of Dry Marsala Florio
• ½ glass of red wine
• 1 shot of brandy
• Extra virgin olive oil
• White vinegar
Cut pot sausage into round slices of about 1cm (½ inch) and blanch in a pan with a knob of butter, only 2 minutes per side being careful not to break the round slices.
In a separate pan add some extra virgin olive oil, chopped onions and chopped celery and let soften. Sprinkle some white vinegar and a spoon of sugar.
After a minute or two add-in some tomato paste, the Marsala and the red wine. Lay the salami buttons on this bed of sweet ‘n’ sour veggies and allow to stew together for about 30 minutes. At the end of cooking time sprinkle some brandy.
Serve the Clown Buttons in the center of a nice portion of cornmeal (polenta).