martedì 8 settembre 2015


Entree - Lactose free - Can be gluten free (READ footnotes)

This is an enriched version of a recipe I posted last year, and I got that recipe from our FB friend Elisa. I just slightly changed that recipe, I really changed it this time; we had a cold front coming through the area and I was craving for something "fall"...

1 lb Italian farfalle (bowtie pasta)
1/2 onion, roughly chopped
2 sausage links, casing removed and crumbled
2 oz. Italian dried porcini mushrooms
3 tbsp Italian extra virgin olive oil
2 cups red dry wine
Parsley, freshly chopped.
Italian sea salt

Soak porcini for 20 minutes (a little longer if you live in an area with dry climate) in lukewarm water. Then remove from water, squeeze them a little and cut the bigger pieces. Carefully strain soaking water, to remove any dust, and set it aside (you'll need it for the sauce).

Bring a large pot of water to a boil.

In the meantime, warm up olive oil in a non-stick skillet over medium-high heat and sautee sausage, mushrooms and onions for about 4-5 minutes, then add the reserved mushrooms' soaking water and let it simmer until it's almost all evaporated.

Now add wine and let it cook, over medium-low heat, until it thickens.

When water boils, add salt and pasta, stir constantly for about one minute and cook until al dente (stirring occasionally). Drain, reserving some of the water.

Transfer to the skillet with the sauce and toss on medium-high heat for about 2 minutes until well combined (if the sauce is too thick, add a few tbsp of the reserved water).

Serve immediately sprinkled with freshly chopped parsley.

This recipe serves 4.

- I didn't have any fresh parsley, so it doesn't show in the photos. Given the use of porcini, I HIGHLY suggest to avoid Parmigiano.
- I use bratwurst, because I don't like the fennel seeds too much.
- I used Pinot Noir, this time. Remember to use ONLY high quality ingredients and a good wine. You have very little ingredients and they need to be good, if you want to have a good dish.
- The reason why I suggest to stir pasta constantly for the first minute because that's the best way to prevent it from sticking, without adding oil in the water (it would prevent pasta from sticking, but that would happen to sauce, also)
- If the sauce doesn't thicken, add 1/2 tsp of corn starch dissolved in a little bit of cold liquid.
- It's lactose free. Can be gluten free, if you use gluten free pasta.
- You can find the other recipe, mentioned at the beginning, here.
- The original recipe from Elisa called for butter, instead of olive oil, and she blended the sauce in order to have a smoother texture (I love bits of onions)

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