Monday, March 05, 2007

“Pici” Hand made old way spaghetti from Montepulciano with Porcini Sauce

I stopped by here when the Ferry Building was having an organic beer and wine festival, and sampled some of this pasta - it was so delicious, that I immediately bought porcini mushrooms, and pasta from Boriana. She promised to post the recipe on her website, and here it is... a little vague, but at least it has the ingredients...

Extra Olive Oil - Frantoio di Montepulciano
Porcini Mushrooms
Lamb Sausage - Potter Family Farms
Organic tomato, arlic, parsley, black pepper, sea salt
"Pici" - Boriana's Brand

Sauce Preparation:

Saute garlic in Extra Vergine Olive Oil. Add the mushrooms and cook for about 10 minutes. Add the sausage and black pepper and keep cooking for 2 more minutes. Add the peeled tomatoes. Keep it cooking on low fire for another 10 minutes. Add parsley and take away from the fire.

Pasta Preparation:

Boil the Pici for 15 min in abundantly salted water and 2 soup spoons of olive oil. Remember: You must not stir the pasta at all times. Drain the pasta and add it to your sauce.

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