How to prepare pasta with pezzente salami sauce at home, typical recipe of Basilicata

Pasta with pezzente salami sauce: recipe for a typical autumn first course of Basilicata. This, Indeed, it is a particular ragù, full of memories that will always be in heart. Memories of Matera, City I fell in love with and from which I snagged the salami beggar.

Stuffed salami: What it is and how to use it in the kitchen

Il peasant salami is a salami typical of hilly areas in Basilicata and is part of a centuries-old peasant tradition, based on the need not to throw anything away of the pig.

This salami (that now is Slow Food), Was The last sausage prepared after the slaughter of the pig and so, to do that, used all the fat advanced from other preparations. Their high fat content makes it perfect for enriching soups or meat sauce and is one of the basic ingredients of the ' Ndrupp ' c (in Italian: hitch), the typical power sauce. I wanted to prepare this sauce to remember my TRAVEL ITINERARY IN MATERA, those flavors and those fiery colors.

If like me when you travel you buy many typical products and also cured meats, Remember that if you buy whole or already sliced cured meats and do not use them, You can safely store them for several days in the refrigerator if vacuum-packed. I therefore advise you to consider buying a VACUUM MACHINE as high quality as those GEDI: It will become an indispensable item in your kitchen.

If you could find even the cacio ricotta in Basilicata, with which to finish the dish, would you be from commendation. Of course you can follow the same procedure for any salami based sauce, sausage or sausage. And among the fastest sauce try also RAGU’ SAUSAGE AND FENNEL, You will become employees. A word on tomato: it is a pureed datterini produced by Sole e Sapori, with a fruity and sweet flavour. The tomato is grown in dry soil and the transformation occurs on the same day of the collection. Have a good day!

Half sleeves with ragu 'of pezzing salami

Portions: 4 Preparation: 20 minutes Cooking: 1 person 1 person

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

400 grams of salami beggar

a clove of poached garlic

a quarter onion

800 grams of tomato sauce

a spoonful of tomato paste

salt and pepper, to taste

a pinch of cayenne pepper

120 ml white wine

extra virgin olive oil

320 grams of short pasta

oregano or Marjoram or Basil

cacioricotta (or caciocavallo if you can't find the cheese- ricotta)

Procedure

 

Finely chop the onion. Remove the casing salami bum and get it into slices, then chop coarsely. Pour a drizzle of oil into a pan (It doesn't take much because the salami is very fat) and Brown the onion, The shirt garlic and chilli pepper.

Then add the sausage and fry until it changes color evenly. Add the tomato paste and deglaze with white wine. When the alcohol has evaporated, combine the tomato puree, herbs, Add salt and cook covered until the sauce won't be well reduced and dense. I cooked it for about an hour.

Boil the pasta in plenty of salted water, Drain it al dente and set aside a little cooking water. Skip the pasta in the sauce of salami beggar, combining a few spoonfuls of the cooking water if necessary to stir well all. Serve immediately after having crumbled on the plate a bit of cheese-cacion or caciocavallo (and if it were caciocavallo podolico even better). Bon appétit!

Note

Combination: We recommend to combine this recipe tasty and rich with "Clan" Syrah, produced by the company "Wines from Cero", in Cortona, in the province of Arezzo. It is an elegant and structured red wine, that smells of plums and berries, with notes of vanilla and cocoa, balanced flavor with a lingering finish of fruit and toasted notes.