The maccheroncini with mushrooms and ciauscolo are a first course with a rich and flavorful sauce. This dish brings together two highly renowned and beloved products from the Marche region: Maccheroncini di Campofilone — the traditional handcrafted egg pasta from the ancient town of Campofilone — and ciauscolo, a soft spreadable salami originating from Visso and the inland area of Macerata.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
Ingredients
- 9 oz Campofilone maccheroncini
- 3 cups mushrooms (fresh)
- 4 slices ciauscolo (spreadable salami)
- 1 sprig parsley
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the maccheroncini with mushrooms and ciauscolo, in a skillet over low heat lightly brown one clove of garlic with a drizzle of extra virgin olive oil and the chopped parsley.
Clean the mushrooms, slice them and add them to the garlic. Add a ladle of water, season with salt and cook over low heat for 10-15 minutes.
Cut the ciauscolo into cubes (or crumble it) and add it to the skillet with the mushrooms; sauté for a few minutes.
Cook the maccheroncini in plenty of boiling salted water; once cooked (preferably al dente) drain them and add them to the skillet with the sauce.
Toss over high heat to combine the ingredients. Serve with grated Pecorino. Enjoy!
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