L'Italo-Americano

GIOVEDÌ 18 DICEMBRE 2014 www.italoamericano.com 13 L'Italo-Americano ITALIAN SECTION | When we visited Umbria this fall, I expected the region to be a mere stepchild to Tuscany and its cosmopolitan, touristy vibe. Instead, we found a truly distinc- tive part of Italy, with its own unique character—and a place that includes mountains, national parks, river plains and hilltop towns. Umbria is the only region in Italy that neither borders another country nor has a coastline. As a result, the land alone and its diversity very heavily influence the cuisine. You'll find truffles and lentils in the mountains, wheat and farro on the plains, and wine from the hillsides. The little town of Norcia, in t h e s h a d o w o f t h e e n o r m o u s P a r c o N a z i o n a l e d e i M o n t i Sibillini, is a charming place to s t a y w i t h e a s y a c c e s s t o t h e park. The town of Castellucio is a short drive and is famous for lentils and the view of the Piano Grande (a giant alpine valley with beautiful wildflowers in the l a t e s p r i n g ) . I n a n d a r o u n d Norcia you can find this famous dish, Pasta alla Norcia. I tried it with several types of sausage and decided to make my own. This was the best outcome of all the attempts. Ingredients and Directions: For the sausage: • 2 lbs pork butt – sliced into cubes • 1/4 lb prosciutto – one large piece • 1/4 oz dried porcini mush- rooms • 1 Tbsp fennel seed • 1 Tbsp kosher salt • 1 Tbsp black peppercorns • 1 Tbsp coriander • 1 tsp dried oregano • 1 tsp anise seed • 1 Tbsp sugar For the dish (serves 2 main courses, 4 as a first course): • Extra-virgin olive oil • 1/2 yellow onion – small dice • Salt and pepper • 1/2 the prepared sausage mixture, use the remaining for another purpose (or double the other amounts to serve 4 main courses) • 1 cup Italian dry white wine s u c h a s a T r e b b i a n o o r Verdicchio • 1 c u p h e a v y w h i p p i n g cream • 1 tsp freshly grated nutmeg or to taste (use a microplane gra- ter) • Salt and pepper to taste • 1/2 lb good quality rigatoni mezze or orecchiette • 1 tsp Summer Black Truffle paste (if available) • Grated Pecorino cheese • Special Equipment: • Stand mixer with a meat grinder attachment • Sheet pan that will fit in Pasta alla Norcina JOSEPH BECCI MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 your freezer • Spice grinder For the sausage: 1. Cover the dried porcini m u s h r o o m s w i t h h o t w a t e r . Allow to steep for 15 minutes. R e m o v e t h e m u s h r o o m s a n d wring out the water with your h a n d s . R e t a i n t h e s o a k i n g liquid. Slice the porcini mush- rooms into small pieces. 2. In a spice grinder, grind all the spices into a course powder. 3. On a sheet pan that will fit in your freezer, distribute the pork, prosciutto and diced por- cini. Sprinkle with the spice mixture. Place the sheet pan in the freezer for 30 minutes so the m e a t w i l l b e c o l d a n d g r i n d more easily. 4. Set up a stand mixer with the meat grinder attachment and the larger dye. Grind the meet and spices into a bowl. 5 . G e n t l y m i x w i t h y o u r h a n d s a n d t h e n g r i n d a g a i n using the smaller dye. 6. Add the porcini soaking liquid to the pork leaving the sediment behind. Mix with your hands until the liquid is incorpo- rated. 7. Refrigerate until ready to use. For the pasta: 1. Over medium heat, warm the olive oil in a wide skillet big e n o u g h t o h o l d t h e c o o k e d pasta. Add the diced onion and season with salt and pepper. Saute until the onion is soft and translucent, about 10 minutes. 2. Add the sausage and cook until no pink remains. Break up w i t h t h e b a c k o f a w o o d e n spoon. Don't allow the sausage to deeply brown, just cook it through. 3 . A d d t h e w h i t e w i n e t o deglaze the pan and stir gently until the wine has mostly evapo- rated. 4. Add the heavy cream and stir until the sauce thickens. Add the nutmeg, salt and pepper to taste. 5. Meanwhile, cook the pasta i n w e l l - s a l t e d w a t e r p e r t h e package directions for al dente. Drain and add to the sauce. 6. Add the summer truffle paste and stir well for 1 minute until it is incorporated and the pasta has absorbed the sauce. A d d s o m e o f t h e g r a t e d Pecorino and stir into the pasta. 7. Serve with additional gra- ted Pecorino cheese. Pasta alla Norcina

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