Today I present to you this first course, winner of the savory category of the Nature and Cuisine contest: Penne Scented with Nebrodi. A dish that, although not prepared by me, still represents me. It represents my land, Sicily, but above all the Nebrodi, a mountain range in northern Sicily. The dish was prepared by the page Golosi Pasticci, known to some for winning another contest with the sweet category.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Spring
Ingredients
- 7 oz porcini mushrooms
- 1 bunch wild fennel (fresh)
- 1 clove Tropea red onion
- 8 cherry tomatoes
- 2 small sausage links (black Nebrodi pork)
- 7 oz smooth penne pasta
- to taste pistachio crumbs (from Bronte)
- extra virgin olive oil
- white wine
- chili pepper
- salt
Preparation
Start by browning the finely chopped onion with chili pepper in extra virgin olive oil in a pan. Add the chopped mushrooms and sauté for a few minutes, then add the crumbled sausage and after another minute, deglaze with white wine. Once the wine has evaporated, add the broken wild fennel and finally the peeled cherry tomatoes.
Adjust the salt and let it cook for 5 – 10 minutes.
Meanwhile, bring the water to a boil, salt it, and cook the penne (or caserecce) until al dente. Drain them and mix them in the pan with the Nebrodi sauce. If necessary, add a little cooking water.
At this point, you can plate the dish and garnish with pistachio crumbs to your liking.
Here are the Penne Scented with Nebrodi, enjoy your meal!
Tips
I recommend visiting the Instagram page Golosi Pasticci and trying their recipe, then letting us know how it turned out in the comments below.
Also see:
Nature and Cuisine contest recipes: Savory and Sweet.
