It 'hard to find a recipe that bind Food and Territory, after a flash of inspiration I got there. I opted for simple ingredients and only originating in my area, such as Lambrusco, salami sausage porcini.
I chose these ingredients because we live mainly in mind the tastes of the past and our traditions are deeply rooted, Cercado to pass on the secrets handed down. Our
famossissima Lambrusco wine with unique flavors and simple, we "worship" of the pig, a saying that says we "do not throw anything of the pig" so I opted for the sausage with pesto sausage, tasty and firm.
The mushrooms can be found in our moltagne in this period of unique flavor and also delicate
finally decided to participate in the competition for this recipe Pasta Garofalo and the competition of carinissa Feddy .
drunk LAMBRUSCO PASTA, SAUSAGE, MUSHROOMS AND Ancellotti
Ingredients
80/100 g Pasta Garofalo Radiators
a salami sausage
a fresh porcini
2 glass of Lambrusco Reggiano
5 grapes Ancellotta
1 shallot
a drizzle of olive oil
fresh cream to taste with salt and pepper
Peel and wash the pig, skinned sausage and crumble it with a knife.
In a saucepan with a little oil fry the shallots (minced above). United
the mushrooms to the pan and fry the sausage to well and shaded with a glass of lambrusco.
Cook the pasta with a glass of Lambrusco and two of water, once cooked pour into the pan with a little 'cooking water.
Add the cream to the sauce and correct flavor with salt and pepper, to matec well.
Serve the pasta and garnish with some grape Ancellotti.
Buon Appetito ...
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