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Tastasal Steaks with Borlotti Beans

17/11/2023

Tastasal steaks with Borlotti beans is a rustic and hearty dish, typically from Veneto. “Tastasal” is a mixture of pork meat used for making salami, which is tasted “at salt” to check its seasoning. If you do not have pre-made tastasal, you can prepare it yourself with ground pork meat, seasoned as you would for making sausages.

Ingredients

For the tastasal:

  • 500 g of ground pork meat
  • Salt, to taste
  • Black pepper, to taste
  • Nutmeg, to taste
  • A clove of garlic, chopped (optional)

For the Borlotti beans:

  • 300 g of dried Borlotti beans (soaked the night before) or fresh or pre-cooked canned Borlotti beans
  • 1 small onion
  • 1 carrot
  • 1 celery stalk
  • Sage, to taste
  • Rosemary, to taste
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste

Preparation

  1. Start by preparing the tastasal if not already ready: in a large bowl, season the ground meat with salt, pepper, and nutmeg (and garlic if you decide to use it). Mix well and let the mixture rest in the fridge for about 1-2 hours.

  2. In the meantime, if using dried beans, drain them from their soaking water and cook in plenty of water along with the whole onion, carrot, and celery (to be removed later), plus the herbs until tender. If using fresh or canned beans, the process is quicker and should be adjusted accordingly.

  3. In a large frying pan, heat a drizzle of olive oil and form small steaks with the tastasal mixture. Brown them on both sides until desired doneness. Keep warm aside.

  4. For the beans, once cooked, remove the aromatics and whole vegetables. In a separate pot, make a light sauté with a drizzle of extra virgin olive oil and finely chopped onion, then add the beans and let them flavor for a few minutes. Season with salt and pepper.

  5. Serve the tastasal steaks accompanied by the Borlotti beans, possibly garnishing with a sprig of fresh rosemary for an aromatic touch.

Curiosity

This is a dish that combines the tradition of salami meat, consumed fresh without stuffing, with the simplicity of legumes. In past times, it was a way to taste the mixture intended for salamis before curing it, today it has become an actual dish that brings the taste of old-time kitchens to the table.

Tastasal Steaks with Borlotti Beans