Yes, it is not an award winning picture of an amazing looking dish. The kitchen from Umbria is called cucina povera (poor kitchen) but the simple dishes like this one taste great. The best reason to give you the recipe:
Cover 15g dried porcini with boiling water and soak 20min
Remove the skin of 250g pork sausages and stir-fry the minced meat 10 min till nicely browned
Drain the porcini (keep the water), hack them finely and add to the meat with 2 finely hacked cloves of garlic. Fry for 4 mins, then add 5g flour and mix well
After 10 min add 200 ml double cream and 100 ml of the porcini water,
Simmer 10 mins
In the meantime boil 120g penne
Taste the sauce and season with salt and pepper
Serve as shown with grated Parmesan.
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