Tagliatelle straw and hat "Sausage and mushrooms"
THE PORK SAUSAGE NAMED “A PONT’ E CURTIELL”
We not find in the typical Neapolitan cuisine many meat recipes, since it was a food that was scarce especially in the working class. So, we do not find in traditional fillets, steaks or beef cuts particularly noble. Traditional recipes of meat are related almost exclusively to the pork and its “parts” less valuable, and it is for this reason that in the “traditional dishes” we have tasty dishes such as: the tracchie, pork livers, soup fried, pork scratching, lard and “o pere e ‘o musso”.
Very important is the fresh sausage a ponta ‘e curtiello, so called for the way to cut the meat, that is “grossly” and with the help of a very sharp knife. Fresh sausage with a knife is a real philosophy adopted by the butchers bells and the importance of this manufacturing process is certified by the fact that it falls in the shortlist of “Foodstuffs –Pat”.
“Ristorante Bellavista” is renowned for the quality of a purely ‘land’ cuisine and explains all steps to prepare the Tagliatelle Straw and Hay so great!
Ingredienti (4 persone):
+ 100gr. Porcini Mushrooms
+ 200gr. sausages
+ 100gr. onions
+ 100gr. cherry tomatoes
+ 100gr. boiled ham
+ fgrated cheese
+ white wine
+ Salt and pepper
Directions:
Sauté the onion and “brown” well, add the crumbled sausage and cook for two minutes, add the mushrooms and wait two more minutes, at this point, deglaze with white wine and add the tomatoes, a pinch of salt, pepper and ham. Drain the tagliatelle al dente and stir-fry.
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