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onyinye (Paccheri) alla Norcina na soseji na Black Truffle

onyinye (Paccheri) alla Norcina na soseji na Black Truffle

Name: Pasta (Paccheri) alla Norcina With Sausage And Black Truffle
Yield: 4
Cuisine: Italian
Ingredients: Pasta: 360 g; Pork Sausage: 500 g; Fresh Cream: 200 g; Onion: 1/2; White Wine: 1/2 glass; Black Truffle: to taste; Salt: to taste; Black Pepper: to taste; Extra Virgin Olive Oil: to taste; Pecorino Cheese: to taste

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Efrata

Gbanwee servings:

	360 g onyinye
	500 g Soseji anụ ezi
	200 g Fresh Ude
	1/2 Yabasị
	1/2 iko White Wine
	ka uto Black Truffle
	ka uto nnu
	ka uto Black ose
	ka uto Extra Virgin Olive Oil
	ka uto Pecorino Chiiz

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atụmatụ:

Cuisine:

Italian

30
na-eje ozi 4
Easy

Efrata

360 g onyinye
500 g Soseji anụ ezi
200 g Fresh Ude
1/2 Yabasị
1/2 iko White Wine
ka uto Black Truffle
ka uto nnu
ka uto Black ose
ka uto Extra Virgin Olive Oil
ka uto Pecorino Chiiz

nTỤZIAKA

Onyinye alla Norcina bụ ahụkarị efere nke Italian Umbrian nri kwadebere na Norcia soseji dara mgbe na a pan na mmanụ na yabasị, ọhụrụ ude, truffle na pecorino cheese. Ọ na-emekarị kwadebere na obere pasta: Penne, rigatoni, wee, strangozzi, ma e nwekwara a version na ogologo pasta, spaghetti ma ọ bụ tagliatelle, nke e mere naanị na nwa truffles, garlic na anchovies, nke ị nwere ike tinye mushrooms . Anyị ga-akwadebe ndị mbụ version na soseji na ude, creamy ma ọgaranya uto. Ọ bụrụ na ị na-chọta Norcia sausages i nwere ike iji kpochapụwo ezi soseji, ma ikpeazụ flavor ga-obere aromatic: na appellation “norcina” na-erite site na ojiji nke sausages nke ukwu ogbu anụ (Norcini). Nke a bụ otú e si kwadebe a ezigbo mbụ N'ezie maka Sunday nri ehihie na ahụ ga-emeri onye ọ bụla.

nzọụkwụ

1 eme	Peel and crumble the sausages.
2 eme	In a large pan fry the chopped onion with a little oil. Then add the sausages, brown for a few minutes and blend with white wine. adding a little salt too.
3 eme	Ka ọ dịgodị, cook the pasta in plenty of salted water.
4 eme	Add the cream to the sausage, stir, grate the truffle and add the pepper.
5 eme	Drain the pasta al dente and add it to the sauce of cream and sausage, sauté for at least a minute. Once ready serve the pasta alla norcina with truffle flakes and pecorino cheese or grated Parmesan cheese and serve hot.

If you do not have the black truffle, scorzone or winter truffle, you can use an aromatic truffle oil: the taste will be less intense, but the pasta alla norcina will still be excellent. In our recipe we used the onion but, if you prefer, you can also use garlic. Before grating the truffle, wash it under running water with a soft brush and dry it well before using it. In place of the cream you can also use a delicate cream of ricotta: put the ricotta in a bowl, soften it with a wooden spoon, add oil, salt and pepper and stir. Those who prefer can sprinkle the pasta alla norcina with chopped parsley, to give even more flavor to the dish.