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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

Tagliatelle with "lucanica" sausage and "porcini"

  • 4 nests of tagliatelle (made with eggs) - 250 grams
  • 300 grams of "porcini" mushrooms fresh or frozen, washed, dried and cut into small cubes
  • 300 grams of "Lucanica" sausage (lean, long, narrow) fresh or vacuum packed
  • 30 grams of dried "porcini" mushrooms
  • ½ kg tomato juice
  • 1 glass dry white wine
  • 50 grams of butter
  • 4-5 spoons olive oil extra vergine
  • 1 spoon white flour
  • The leaves of 3-4 twigs of calamint (Satureia calamintha)
  • 3 gloves of peeled garlic
  • Salt and ground black pepper
Leave the dry mushrooms to soak in ½ litre of water for 2 hours.
In the meantime, cut the sausage into small pieces and fry in olive oil for 5-6minutes over a high flame. Add the white wine, allow to evaporate and reduce completely, remove the pan from the heat and with a slotted spoon remove the sausage and keep warm.
Take the mushrooms which have been soaking and squeeze out the water (make sure they are clean and no earth is left on them), put them in the blender. Filter the water in which the mushrooms were soaking and heat it, then pour into the blender together with the butter, garlic, flour and calamint blend well until you have a homogenous liquid.
Put them in the pan in which the sausage was cooked and re-heat mixing the pan juices in well, turn the heat to low, cover and bring to the boil and simmer for 5-6 minutes stirring often.
At the end of this time add the "porcini" mushrooms and the pieces of sausage, stir and amalgamate well, leave to simmer covered for another 10 minutes, stirring every so often.
After which add the tomato juice. Again carefully mix all the ingredients return to the boil and again on the lowest heat and still covered cook for a further 20 minutes naturally stirring every so often.
A few minutes before removing from the heat, taste and adjust seasoning. Serve the tagliatelle previously boiled in lightly salted water until they are "al dente", directly on the plate with the sauce and a generous helping of ground black pepper.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

 
 
 
   
 
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