A first extensive, full-bodied, flavorful and aromatic, made with a very special pasta: the biological integral busiati Bridge Mills. The sauce is a kind of sausage in white sauce, Bacon and Broccoli Rabe, flavored with fennel seeds, While the pasta is made with durum wheat flour organic Sicilian, not deprived of germ, molito real stone. Bridge Mills working native grains of Sicily, ancient crops like tumminia and Rajkot. In particular, the tumminia, essential for the implementation of the black bread of Castelvetrano (Slow Food, short on these screens), is a grain to late seeding and short cycle of vegetation, so-called grain marzuolo, because sown in March, harvested and collected in June: has a low yield, about 10 quintals per hectare and a characteristic dark color, who finds herself in flour, accented by milling with natural stone, and a sweet aroma and intense. The busiati with the clams have a complex flavor and unlike any other and even homemade pasta (soon you'll see several examples), has an unmistakable aroma.
Ingredients for 4 people:
- 360 grams of busiati (I use those biological integral Bridge Mills)
- 350 grams of sausage
- fennel seeds as required
- a golden onion small
- 50 grams of rolled Bacon
- a small carrot
- half a stalk of celery
- 500 grams of broccoli rabe
- 8 Tablespoons extra virgin olive oil
- pecorino stagionato PDO as required
- a chili pepper
- 200 ml dry white wine
For the sauce, Finely chop the onion, celery and carrot. Put the vegetables in a pan with oil and FRY for 10 minutes on low heat, combining warm water. Meanwhile, Open the sausage casings and extract the pulp. Coarsely chop the bacon. When the vegetables have softened, combine the chili, the fennel seeds and the sausage well grainy, rosolandola okay so it Browns. Then add the bacon, Brown and deglaze with white wine. Turn up the heat, evaporate the alcohol part, Add salt and cook over low heat for 45 minutes.
Meanwhile, wash turnip greens, clean them and chop them coarsely. When the sausage is well cooked and shrunk, Add the turnip greens, Cook 2 minutes and put the sauce aside.
Boil the pasta in salted water and drain it al dente, putting aside cooking water. Season it with the sauce with sausage and Broccoli Rabe, mantecandola in the Pan and adding if necessary a little’ of the cooking water. Serve the pasta immediately after sprinkled with grated pecorino cheese.
THE PAIRING: With this tasty pasta dish we chose a Pinot Grigio Igt copper coming from Trentino and, in particular, by azienda agricola Zeni. The “Fountains” (Vintage 2012) It is characterized by scents of ripe PEAR, the taste is dry and fruity, but well balanced.