L'Italo-Americano

THURSDAY, JANUARY 27, 2022 www.italoamericano.org 24 L'Italo-Americano D o n ' t a s k a n U m b r i a n t o b e o n a d i e t after the holi- d a y s . W e rural folks don't do diets, e s p e c i a l l y i f t h e y d o n ' t include pork and a glass of red wine. And besides, the Umbrian winter is too bor- ing for salads. It's been cold and wet for weeks and there h a v e b e e n n o e v e n t s because of the pandemia. So, shouldn't we have a little extra comfort? For us, norcina pasta is the quintessential comfort food, always present in local trattoria menus as well as a staple of most impromptu dinner parties in the winter. T h e n a m e s t e m s f r o m Norcia, a quaint medieval town and also a veritable culinary Mecca in Umbria. Norcia is famous all over I t a l y f o r t h e b r e e d i n g o f pigs. For many centuries, this delicious animal has b e e n o n e o f t h e m a i n sources of income for the locals, together with truf- fles, lentils and a magnifi- cent pecorino cheese. The town is also famous for its extravagant butcher s h o p s w i t h w i n d o w d i s - LETIZIA MATTIACCI p l a y s l a v i s h l y d e c o r a t e d with stuffed wild boar heads and every form of sausage known to man. It is therefore no surprise that this simple and hearty s a u c e o r i g i n a t e s f r o m N o r c i a a n d t h a t i t i s s o l o v e d i t s p o p u l a r i t y h a s spread far beyond Norcia's ancient walls. Ingredients (serves 4) 1/2 kg (1 lb) sweet Italian sausages, with the casings removed 1 s m a l l o n i o n , f i n e l y sliced 4 t a b l e s p o o n s h e a v y cream or ricotta 1/2 cup white wine 1/2 kg (1 lb) short pasta, like fusilli, penne, home- m a d e s t r o z z a p r e t i o r stringozzi 4 t a b l e s p o o n g r a t e d P e c o r i n o o r P a r m e s a n cheese 1 tablespoon grated truf- fle or preserved truffle paste (optional) S a u t é t h e o n i o n a n d sausage in a large saucepan over a medium to high heat u n t i l c o o k e d t h r o u g h , b r e a k i n g u p a n y l a r g e pieces with a fork. This will t a k e a b o u t 1 0 m i n u t e s . D e g l a z e w i t h 1 / 2 c u p o f white wine, add the cream a n d s e t a s i d e . U m b r i a n fresh sausages are seasoned with black pepper and gar- lic. If you can't find similar sausages, add 2 cloves of minced garlic and a sprinkle of black pepper just before deglazing. Cook the pasta in a large pot of salted boiling water until tender but still firm to b i t e . D r a i n t h e p a s t a , r e s e r v i n g 1 / 2 c u p o f t h e cooking water. Transfer the pasta into the saucepan containing the sausage and cream mixture, stir quickly, then add the reserved cooking water and the grated cheese. Stir again to coat the pasta thoroughly and to absorb any excess liquid. Add the truffle, if using, and serve immediate- ly with more grated cheese and freshly ground black pepper, to taste. Pour some red wine and e n j o y o n a c o l d w i n t e r evening. L e t i z i a M a t t i a c c i i s a c o o k b o o k a u t h o r a n d owner of Alla Madonna del Piatto Cooking School and A g r i t u r i s m o i n A s s i s i , U m b r i a , h t t p s : / / i n c a m - pagna.com. This recipe has been previously published in Mrs. Mattiacci cookbook entitled "A Kitchen with a view." Norcina pasta is fantastic served with some truffle shavings on top (Photo: Giovanni Boscherino/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Norcina pasta: Umbria's best comfort food

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