Did they invent sausages? Pasta alla Norcina - Easy Creamy Recipe from Umbria
Вставка
- Опубліковано 23 лип 2024
- Pasta alla Norcina, is a fantastically tasty recipe from the beautiful region of Umbria.
It is a perfect balance of ricotta (or cream), sausage, onions and white wine. This recipe is ready in less than ten minutes and it is the ultimate comfort food!
RECIPE: 2 People
- 2 Italian sausage per person
- Half an onion
- Half a glass of Umbrian white wine - dry
-180g of Ricotta or Cream
- Parmiggiano or Pecorino
- Salt and pepper to taste
USEFUL LINKS ABOUT NORCIA AND UMBRIA
► TOURSIM BOARD: www.umbriatourism.it/homepage
► ACCOMODATION TO EXPLORE UMBRIA: tinyurl.com/asyy4v5h
► VISITIN NORCIA TOURSIM INFORMATION: www.proloconorcia.it/
WARD WINNING EXTRA VIRGIN OLIVE OIL - ORDER NOW NEW HARVEST! SHIPS GLOBALLY
► Extra Virgin Olive Oil: tinyurl.com/y4kzqncy
► White Wine: Bianco della Palomba - Italy: tinyurl.com/y3cjrjpv
FOLLOW ME:
► FACEBOOK: getcookingitalia/
► INSTAGRAM: get_cooking_italia
COOKING EQUIPMENT
► KNIFE: amzn.to/2ZE7s9V
► PLATING FORK: amzn.to/2KuBx6Z
► INDUCTION HOB: amzn.to/2FJs89p
CREDITS:
Some footage was taken from the below galleries:
regione.umbria.mediagallery.it...
/ regioneumbriabrand - Навчання та стиль
Hello Friends! I've decided to add to my videos going forward more context as to the origin of the dish and the area where it is born! I could not start from any other region than *Umbria* , where I was born! Keen to hear feedback, does it work? do you like it? is it boring? ...and if you like what you see please LIKE, SUBSCIBE and COMMENT!
Super pasta video.
Hi, i'm from Todi, Umbria. You are a crazy man. I like it
Grande! Io da Cecanibbi!
@@GetCooking grandeee😂😂😂
Delicious paisano. Thanks
Grazie!
Delicious
Thanks!
Ricotta is my favorite!
Cracking video 👏
Thanks 👍thanks Simon glad you liked it
Very delicious! But wouldn't it be better to add the wine to the meat and not right after the onions?
Adding it to the onions smooths out the taste of the onion, sweetens them further. By adding the sausage after it will pick up the wine and help it to caramelise but towards the end the pan will be dry which will allow the sausage to get the crunchy bits, i think if you were to add wine at this point you will not get the caramelisation flavour benefit and risk softening the crunchy bits. Adding it instead earlier, right after putting the sausage will instead boil the meat which is also not ideal. But if i wanted the meat to remain soft like in a stufato or ragu’ then yes i agree with you.
@@GetCooking Those were very plausible arguments. You convinced me absolutely. Thank you for taking the time to explain. We cooked the recipe today in a slightly other way before we saw your video. Next time we'll definitely try it your way.
Grazie! non si usa tartufo per la norcina ?
Anche se in Umbria mettiamo il tartufo ovunque…no nella versione originale non c’e’
@@GetCooking Grazie per il risposto! Ho studiato a PG due anni fa ma adesso so come si cucina la Norcina 🤓👌
Not Pecorino Romano?
The original recipe calls for parmiggiano not pecorino, I think it makes sense as thr pecorino would probably be too strong and overpower the ricotta! But we are all free to make little twist…if you like pecorino go for it!