Pastin Belluno: ingredients and recipe of the typical dish

Pastin Belluno is a meat dish typical of Venetian cuisine and is prepared with a mix of minced beef and pork!

Pastin Belluno is a typical dish of the Venetian province which is prepared with a base of mixed minced meat and flavored with spices such as ground cinnamon and pepper, chopped lard and garlic. Traditionally, the preparation of pastin coincided with the period in which the pig was slaughtered, but today it represents one of the essential dishes of holidays and local Venetian festivals, which is why it is now prepared throughout the year.

Pastin is very reminiscent of classic meat burgers and can be eaten both raw and cooked. Let's see the recipe step by step now!

Preparation of Belluno pastin

1. First, peel the garlic clove, then chop it together with the lard .
2. Transfer the two types of minced meat into a large bowl, add the chopped garlic and lard, the ground cinnamon, salt and pepper.
3. Start mixing directly with your hands so as to mix the meat with the aromas well.
4. Cover with cling film and leave to rest in the fridge for a couple of hours so that the meat flavors well.
5. After a couple of hours, take the flavored meat and form meatballs of approximately the same size.
6. Mash them lightly on a cutting board to obtain a sort of hamburger.
7. Cook on a non-stick grill or grill for about 10 minutes or until the meat is well cooked . Serve!

How is pastin served? It can be eaten raw and spread on toast, it is excellent cooked on the grill and accompanied with polenta or as a filling for rich sandwiches.

Alternatively, we recommend you also try the Ligurian zeraria .

storage

We recommend consuming the pastin raw at the moment (or within a few hours), or freezing it in the freezer. Cooked, on the other hand, can be stored in the fridge for 1-2 days , in a special container with a lid.

History of the ground coffee

As already mentioned, the Belluno pastin was prepared on the occasion of the killing of the pig with ground scraps and often also combined with minced beef. This dish has been known since the Middle Ages and, to prepare it exactly with the original method, conza (seasoning), made with white wine, spices and garlic, is added to the minced pork and beef.

You too can prepare it in the most traditional way at home, however even our version has nothing to envy in terms of taste and aromas.

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