A journey of Umbrian flavors.
Have you ever immersed yourself in the intense aromas of Umbrian cuisine? Among its many delights, affunatieglie (or affuntachielle) hold a special place. This typical dish, originating from Terni and Norcia, is an explosion of rustic and authentic flavors that will win you over from the first taste. Imagine juicy peppers, sweet tomatoes, fragrant onions, tasty sausage, and creamy eggs coming together in a warm and inviting embrace. Affunatieglie is not just a simple dish; it is a culinary experience that encapsulates the essence of the Umbrian land. Every bite will take you on a journey to discover genuine and traditional flavors, passed down from generation to generation. Preparing affunatieglie is a simple and enjoyable process, allowing you to create a gastronomic masterpiece with few and simple ingredients. Are you ready to embark on this journey of flavors?
Follow my recipe and discover the magic of affunticchieglie, a corner of gastronomic paradise that will leave you breathless.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: Person
- Cooking methods: Stove, Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All seasons
- Energy 408.19 (Kcal)
- Carbohydrates 10.05 (g) of which sugars 9.20 (g)
- Proteins 22.38 (g)
- Fat 31.26 (g) of which saturated 1.85 (g)of which unsaturated 2.23 (g)
- Fibers 1.92 (g)
- Sodium 1,361.32 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz white onion
- 2 red bell peppers
- 8 sausages
- 14 oz cherry tomatoes
- 4 eggs
- 1 fresh chili peppers (Optional)
- A few leaves basil
- 1 drizzle extra virgin olive oil
- to taste fine salt
Tools
- 1
Steps
To make affunatieglie, I chopped the onion, the peppers and then crushed the whole peeled cherry tomatoes with my hands. If you like, you can use tomato pulp or fresh and ripe cherry tomatoes.
While the vegetables were sautéing in the pan, I proceeded to cut the sausage in half. If you prefer a more rustic texture, you can leave it whole. Immediately after cutting it, I added the sausage to the vegetables in the pan and browned everything together for a few minutes, stirring occasionally, until the sausage is well browned. You can add a pinch of herbs or spices during the browning of the sausage for an even more intense flavor.
When the sausage is well browned, deglaze it with a glass of red or white wine, stirring well to flavor. Let the wine evaporate over high heat for a few moments, removing the alcoholic part and retaining only the taste and aroma. Or you can use brandy or cognac for a more refined flavor or vegetable or meat broth for a more delicate taste.
Once the sausage is well browned and the wine has evaporated, we’ll smell a slight aroma of alcohol evaporating. At this point, it’s time to add the tomato sauce. Pour the tomato sauce into the pan and let it cook over low heat until the tomato has reduced and its sauce has thickened. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. When the tomato sauce has reached the desired consistency, it’s time to add the eggs. Gently crack the eggs one at a time, being careful not to break the yolks. Let the eggs gently settle on the tomato sauce without breaking them.
Cook the eggs until they reach your desired doneness. If you prefer them sunny-side up, cook for a couple of minutes. If you prefer them more cooked, cook them for a few more minutes. Once the eggs are cooked, add spices to your liking. You can use fresh basil, fresh mint, black pepper, chili pepper, or other spices you prefer.
Before serving, let everything rest in the pan for about ten minutes. This step allows the flavors of all the ingredients to blend perfectly, creating an even richer taste experience. Serve a generous portion of eggs with tomatoes on a warm plate. Accompany with slices of fresh bread, perfect for soaking up the flavorful sauce. Each bite will be an explosion of flavor, thanks to the combination of soft eggs, rich tomato sauce, and aromatic spices
Enjoy this simple yet delicious dish and get ready for seconds! Bon appétit from DadCook!
Storage for eggs with tomato and sausage. (Affunatiegli
Eggs with tomato and sausage can be stored in the refrigerator for up to 2 days. It is important to let them cool completely before storing them in the fridge.
Store the eggs with tomato in an airtight container to prevent them from absorbing odors from other foods.
In the freezer: I do not recommend freezing the eggs with tomato and sausage. The egg white may become rubbery, and the texture of the dish may not be optimal after thawing. Tips for thawing: If you still decide to freeze the eggs with tomato, thaw them in the refrigerator overnight. Do not thaw the eggs at room temperature or in the microwave, as harmful bacteria may proliferate.
Once thawed, eggs with tomato and sausage can be reheated in a pan over low heat or in the microwave. Add a drizzle of olive oil or a little water to prevent the dish from drying out. It is important to remember that reheated eggs with tomato and sausage will never be as good as freshly made ones. If you have any other questions or doubts, feel free to write them in the comments.
Once thawed, eggs with tomato and sausage can be reheated in a pan over low heat or in the microwave. Add a drizzle of olive oil or a little water to prevent the dish from drying out. It is important to remember that reheated eggs with tomato and sausage will never be as good as freshly made ones. If you have any other questions or doubts, feel free to write them in the comments.
Wine to pair with eggs with tomato and sausage:
The choice of wine to pair with eggs with tomato and sausage depends on several factors, including: The type of sausage used: If you have used a spicy sausage, such as Calabrian sausage or Lucanian sausage, a full-bodied and structured red wine, such as a Barolo, a Barbaresco or a Brunello di Montalcino, will help balance the strong flavors of the sausage. If you have used a milder sausage, a lighter red wine, such as a Pinot Noir or a Valpolicella, will be a perfect match.
The cooking of the sauce: If the tomato sauce has been cooked for a long time and has an intense flavor, a red wine with good body and tannin, such as a Chianti Classico or a Montepulciano d’Abruzzo, will be ideal. If the sauce is lighter and fresher, a fruity white wine, such as a Sauvignon Blanc or a Vermentino, will be a great match.
In conclusion, the choice of wine is a matter of personal taste. If you prefer red wines, choose a red wine that pairs well with the flavors of the dish. If you prefer white wines, choose a white wine with the right acidity and structure to balance the flavors of the dish.
Some tips:
Avoid white wines that are too sweet or aromatic, as they could overwhelm the flavors of the dish. Choose a wine with good acidity, which will help balance the richness of the sausage and egg yolk. If you serve the dish with fresh bread, you can choose a red or white wine that also pairs well with the bread.
Here are some suggestions:
Red wine: Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico, Montepulciano d’Abruzzo, Pinot Noir, Valpolicella.
White wine: Sauvignon Blanc, Vermentino, Pecorino, Greco di Tufo.
White wine: Sauvignon Blanc, Vermentino, Pecorino, Greco di Tufo.
