Alla Norcina

Print Email

Dried porcini – small bag
1 lb. penne or rigatoni
5 sausages – spellato (peeled; removed from the casing) and sbriciolato(crumbled) – sbriciolato is a great word – just say it a few times.
Olive oil
2 eggs
heavy cream – a bit, if you like
grated parmigiano
grated pecorino
truffle paste - 3 tablespoons or so – or a fresh truffle to grate over (if you can’t find truffle paste near you, you can order it from Buonafide Foods http://www.buonafidefoods.com

1. Put the dried porcini in 2 cups of hot water to soften; drain them through a paper towel, save the liquid; dry and rough chop the porcini;

2. Put on pasta water to boil;

3. Brown the crumbled sausage in 4 tbsps olive oil; add the porcini and sizzle in some mushroom juice to scrape of the bits of sausage stuck to the pan. Keep warm;

4. Beat the eggs well (sbattere is the Italian word for beat – when they want you to beat it well, they just say the word twice – sbattere sbattere); add a good grating of nutmeg, salt and pepper; add one
large handful of parmigiano and one of pecorino – combine well (in Italian recipes una mancia (a handful) is an official measurement – maybe three-quarters of a cup).

5. Cook the pasta al dente; drain and add to the pan with the sausage and porcini; toss well;

6. Add the egg and cheese mixture off-heat and combine very well. Add a little cream if you think it needs it (I didn’t last time I made it);

7. Add the truffle paste and continue to combine well;

8. Serve with extra grated cheeses and fresh-ground pepper.


- Courtesy of Michael Tucker


restaurant news

Wolf in Sheep’s Clothing
Los Angeles
by Fredrica Duke

wolfsheeptableWhen I first met my husband, I told him that I’m part Native American. I’m also half Jewish. This is when he said to me, “You don’t live on a reservation…you make them.”

I’m sorry, but you will...

Rendezvous in Boston
by Kitty Kaufman

rendezvousIt's six o'clock. Traffic is intense for no Red Sox game and the Grateful Dead boys several weeks gone. Every street is on hold as we split to Central Square's Mass Avenue and voilà: it's...

Icing? Make it cream cheese. Hold the lox.
by Kitty Kaufman

georgetownladiesEach night there is a line. I ask a young woman from Orlando, why? She says, "They're good." And what else? She points to the window sign: "They're on TV." They are on TV, on TLC: "All new...

The Apalachicola Seafood Grill and The Piggly Wiggly
by Ann Nichols

floridagrill.jpg On the second day of our Florida trip, we dined at one of our favorite, always good, “coming home” restaurants in Apalachicola: The Apalachicola Seafood Grill. Located in the heart of “downtown”...