Home » Fusilloni porcini sauce, pumpkin and salame di Varzi

Fusilloni porcini sauce, pumpkin and salame di Varzi

by Ada Parisi
5 min read

Fusilloni porcini sauce, pumpkin and salame di Varzi. I love autumn: except that I love going overboard, the fall would be my favorite season. The temperature warm, the colors of the leaves, the harvest and, especially, all the vegetables from the period beginning with the pumpkin and mushrooms. That's why I wanted to put together these two beloved vegetables and make a tasty and autumnal ragout, enriched with crunchy strips a very special salami, salame di Varzi Dop. This is a unique dish and well-balanced nutritionally, He sees the presence of carbohydrates, vegetables with all their vitamins and proteins of salami. Try it and let me know.

Ingredients for 4 people:

  • 360 grams of fusilloni pasta or you prefer
  • 200 grams of mushrooms
  • 300 grams of pumpkin Red
  • 150 grams of salame di Varzi Dop
  • Golden onion
  • 2 Sage leaves
  • a sprig of Rosemary
  • salt and pepper
  • 6 Tablespoons extra virgin olive oil
  • grated Parmesan cheese as required (I use the Bella Lodi)
  • 50 ml of red wine

Finely chop the onion, Sage and a little’ by Rosemary. Clean the mushrooms with a damp cloth and let them to pieces. Wash the pumpkin and deprive it of the rind, then cut it into cubes rather small. Mince the salame di Varzi at knife and make the strips which then will go to garnish. Sauté the onion in a pan with 4 tablespoons oil, letting it soften over low heat. Then join the Sage, the Rosemary and the diced salami. Add the pumpkin and Brown, then raise the heat and add wine. When the alcoholic portion of the wine has evaporated, season with salt, pepper and cook covered over low heat for 10 minutes. The pumpkin should begin to unravel.

Meanwhile, skip the mushrooms with the remaining two tablespoons of olive oil over high heat for two minutes and Add pumpkin and sausage sauce. Cook all other 5 minutes and, When the sauce will become thick and creamy, remove from heat. FRY in a pan the strips of salami, no other fat, so they become crunchy.

Boil the fusilloni in abundant salted water and drain when "al dente" putting aside a little’ of the cooking water. Stir fry the fusilloni with meat sauce by adding, If necessary, cooking water. Sprinkle the dish with the grated Parmesan cheese, Garnish with slices of salame di Varzi and decorate it with some’ Fresh Rosemary. Serve immediately.

THE PAIRING: We wanted to pay homage to the Oltrepo Pavese (Since the ingredients there is the Salame di Varzi) in this combination, by choosing a Bonarda Doc produced by Vanzini: aromas of BlackBerry and raspberry, smooth taste, aftertaste of almond and plum with a long.

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Jeanne October 13, 2013 - 14:50

Cute and already successfully tested, congratulations

Sicilians creative in the kitchen October 14, 2013 - 13:03

Thanks Jeanne, I'm glad you liked it and she came back to tell me! A greeting, ADA

Rosalba October 8, 2013 - 11:55

Hello, congratulations !
I will start immediately with fusilli ragu’ pumpkin and Mushroom Sausage.
I think we'll hear soon.
A good day

Sicilians creative in the kitchen October 8, 2013 - 12:36

Hi Rosalba! Welcome to my blog and thanks! I hope you like it and you'll come back plate to see me to tell me what was. A greeting, ADA

Marinella October 7, 2013 - 15:25

That recipe gustosaaa! Now I know how to use the Pumpkins my father has in his vegetable garden, be happy especially my little 4 years!
Hello everyone

Sicilians creative in the kitchen October 7, 2013 - 15:30

Hi Marinella, Thanks! If you have so many pumpkins available so soon I'll make you happy… are coming in a couple of recipes! A greeting, ADA

Joseph October 6, 2013 - 12:45

Congratulations: I find this recipe simple and innovative, a nice coupling constant for vegetable, herbs and flavour of pan-seared salami. I can't add more than a thank you, for having enriched my kitchen with this recipe.

Sicilians creative in the kitchen October 6, 2013 - 18:09

Hello Joseph, Thank you and welcome to my blog. Hope to see you again and you'll find some other autumnal recipe to your taste. ADA


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