Esplosione di Sapori: Scialatielli alla Salsiccia Calabrese e Funghi Porcini

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Hello dear ones And today I haven’t eaten pasta for three days because of the flu, it’s not that I’ve gone on a diet. Don’t worry, but today I feel slightly better, I want to try to regain some strength with a nice plate of pasta, my parents usual 200 g Look at what

I have prepared and let me know if you like it. Enjoy and let’s start with the simple preparation of this very tasty pasta dish in a nice pan, the right amount of extra virgin olive oil and here the two main ingredients of the porcini mushrooms that I kept in the freezer

And two fresh Calabrian sausages then So while the oil heats up let’s add the very sweet fresh shallot Just waiting for the spring onions to arrive too, my passion Even if it takes around aile let’s make small slices like this And to don’t miss anything

To give even more flavour, let’s also add a half clove of garlic. We cut it thinly like this and let it go. Let it fry without burning either the garlic or the onion. The sausage is the fresh one, ours, the one it has in mixture The

Wild fennel the sweet red pepper powder the pepper preserve and the salt These are the ingredients that make up the fresh sausage After we have left it to dry for a couple of days we are going to crumble these two pieces in the oil and already the scent is starting to

Conquer the whole kitchen absolutely Look at the beautiful meat which has already taken on the red color let’s fry it together with the rest and in a little while we will also add the mushrooms but now let’s fry the sausage a little more so that it releases It too has all

Its taste, its aroma, its juices And everything becomes tastier and tastier once the meat has started to take on the color and has lightened a little. Then we can add the mushrooms, the porcini mushrooms, these if you have followed the video in the past You also saw how fresh they were

And when I arranged them to then freeze them since there were quite a few now let’s let everything cook together so that even the stems of the mushrooms which are the least tender part become soft

And tasty let’s let them cook all together Look at the beautiful colors and trust me that this is a pasta dish that will give satisfaction to both you and your guests, everything is going very well as planned at this point I would say that we can finish with a half glass

Of white wine you see everything the glaze that has stuck to the bottom with the wine, let’s deglaze the pan too and all the flavor is here ready to welcome the puree of our tomatoes. Look at the color in this vase that speaks for itself so this can be done

This recipe or with fresh cherry tomatoes if you make it perhaps in the summer or now a good puree is fine if you don’t have your own. You know that you can find ours on our website together with all the other typical Calabrian products and our website as always it’s

Sfizidicalabria.com we send everything to your home throughout Italy and throughout Europe let’s add a pinch of salt without exaggerating because the sausage already has its own flavor and let it go for another ten minutes in the meantime we have the salted water put it in the pot and

We just have to wait for the boiling which soon arrived, let’s drop in some beautiful fresh scialatielli and in a moment these will be cooked then obviously the game is done we should do nothing other than give life to the marriage in the Pasta Union with the sauce

And the game will be done In the meantime let’s see where we are with the cooking mm we’re here guys we can drain and dip here Here we are guys we’re ready now a drop of cooking water If

It’s necessary we need to mix the pasta well with the sauce These are the 200 g that I will eat today with the hope that I will recover because I have been in very bad health for 2-3 days

Due to the flu I have had a continuous fever of 38 for almost 3 days and still the voice is not that great Who knows maybe with these 200 g today I can recover some energy I’d say we

‘re done I can take my pan first a nice sprinkling of fresh parsley will do very well I was saying I can take my small pan that I had made to measure you can also

Find these small pans on our website I know you like them a lot you can also order them on WhatsApp at the number at the top left of this video and here we are the first of the two that I will eat

A little more parsley is ready which I like very nice fresh like this on the pasta here then we need a little spicy oil and then a nice glass of wine and today I really have everything to get

My physical condition back in great shape Meanwhile now I just have to dig in the fork, they’re very soft, a very fragrant dish of pasta, simple to make and tastes like Calabria, trust me. Try to do it am Oh God guys Oh God this brings back the dead it stops the clock we

Need it immediately with no way out another one forkful you see I also imprisoned the pieces of sausage Oh and if you get sloppy Patience The important thing is that it’s worth it Bye bye [ Music]