Sunday, September 26, 2010

Pici alla Salsiccia e Porcini

There is a common pici dish served in Tuscany that has a sauce consisting primarily of sausauge (salsiccia) and porcini mushrooms.  This isn't that recipe - at least not exactly.  In her studies at the local culinary school, Becky has on multiple occasions told me about this amazing pici with a sausage and porcini sauce.  I figured this was as good a time as any to try to duplicate it now that fresh porcini are in season and are readily available at the grocery store and fruttivendoli (fruit and vegetable vendors).  So here it is, my non-traditional-but-still-good recipe inspired by rumors of awesomeness.

  • 4 links fresh Italian sausage
  • 2 cloves garlic, minced
  • 3 - 5 medium porcini mushrooms, diced
  • 1/2 c. white wine
  • 1 lb. fresh pici pasta (linguine will work too)
  1. Crumble and brown the sausage in a large sauté pan.
  2. Add the garlic and porcini, sauté for a few minutes.
  3. Add the wine, scraping the bottom of the pan with a wooden spoon (deglazing).
  4. Salt and pepper to taste.  Note that since this flavors for "sauce" come primarily from the delicate balance of salty sausage and savory porcini, I didn't feel it necessary to add additional salt.  The sausage supplements the porcini just fine on its own.
  5. Reduce heat to healthy simmer for a few minutes until the porcini are cooked and the wine has reduced about halfway.
  6. Mix cooked-to-al-dente pici pasta into the sauce and serve immediately.

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