Ecoidali alla norcina
Ecoidali alla norcina are a very delicious and tasty first course, perfect for those who love rustic and not banal flavors. The ecoidali are a particular shape of pasta that is used a lot in central Italy, in fact this recipe was given to me by some friends who live in Lazio, and it struck me right from the first taste, but obviously you can use the shape of pasta that like more. Rigatoni, fusilli, cufflinks and pennine rigate are fine... in short, let your imagination run wild and, as always, look first at what you have to consume in the pantry.
The sauce for this pasta is made with sausage and pecorino Romano which, as always, are a winning combination!
Finding Norcia sausages isn’t easy outside of Italy. So, of course, you can use any good quality Italian pork sausage. The dish will still taste fabulous. I would try to find Italian sausage with garlic if possible, or rosemary. Umbria is well-known for its pork, hams, sausages, and other cured meats. The best of these come from Norcia. This town has become so famous for its method of pork butchery and preparation of cured meats, that butchers across Italy now use the term ‘norcino’ to refer to all kinds of meat preserved in the ‘Norcia’ way and the name ‘norcineria’ is used for butchers that specialize in preparing, curing and selling pork products. This is a very simple recipe with few ingredients but so flavorful and creamy you’ll want to make it part of your regular pasta menu.
If you want to bring to the table a first course with sausage with a great character and guaranteed results, this is the right recipe for you.
THIS IS HOW NORCINA ECOIDALI ARE MADEINGREDIENTS:350 g EcoidaliSausage 4Pecorino Romano 4 teaspoonsVery little creamSalt to tasteBlack pepper to taste
PREPARATION:When you want to make the recipe for Norcina pasta, first peel the sausages; put them in a pan and brown them slowly, crushing and crumbling them.
When the meat is well melted and browned, separately, boil the pasta al dente.
Once cooked, drain and immediately pour into the pan. Turn it over in the sauce over a moderate heat, adding the cream and then sprinkling the grated pecorino cheese and a veil of pepper.
Ecoidali alla norcina are a very delicious and tasty first course, perfect for those who love rustic and not banal flavors. The ecoidali are a particular shape of pasta that is used a lot in central Italy, in fact this recipe was given to me by some friends who live in Lazio, and it struck me right from the first taste, but obviously you can use the shape of pasta that like more. Rigatoni, fusilli, cufflinks and pennine rigate are fine... in short, let your imagination run wild and, as always, look first at what you have to consume in the pantry.
The sauce for this pasta is made with sausage and pecorino Romano which, as always, are a winning combination!
Finding Norcia sausages isn’t easy outside of Italy. So, of course, you can use any good quality Italian pork sausage. The dish will still taste fabulous. I would try to find Italian sausage with garlic if possible, or rosemary. Umbria is well-known for its pork, hams, sausages, and other cured meats. The best of these come from Norcia. This town has become so famous for its method of pork butchery and preparation of cured meats, that butchers across Italy now use the term ‘norcino’ to refer to all kinds of meat preserved in the ‘Norcia’ way and the name ‘norcineria’ is used for butchers that specialize in preparing, curing and selling pork products. This is a very simple recipe with few ingredients but so flavorful and creamy you’ll want to make it part of your regular pasta menu.
If you want to bring to the table a first course with sausage with a great character and guaranteed results, this is the right recipe for you.
THIS IS HOW NORCINA ECOIDALI ARE MADE
INGREDIENTS:
350 g Ecoidali
Sausage 4
Pecorino Romano 4 teaspoons
Very little cream
Salt to taste
Black pepper to taste
PREPARATION:
When you want to make the recipe for Norcina pasta, first peel the sausages; put them in a pan and brown them slowly, crushing and crumbling them.
When the meat is well melted and browned, separately, boil the pasta al dente.
Once cooked, drain and immediately pour into the pan. Turn it over in the sauce over a moderate heat, adding the cream and then sprinkling the grated pecorino cheese and a veil of pepper.
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