Salame sauce

Salame sauce

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Use as a sauce for Strozzapreti Pasta.

Ingredients

Quantity Ingredient
1 tablespoon butter
1 tablespoon olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 x 200g Salame meat with one hundred uses
50ml white wine
100g porcini mushrooms or normal cultivated mushrooms
100ml cream
400g Strozzapreti with pork and saffron sauce
fresh flat-leaf parsley
100g parmesan, freshly grated

Method

  1. Heat the butter and olive oil in a pan and fry the onion and carrot until golden. Add the salame, stir in well and fry until it starts to colour. Add the wine and cook until it evaporates. Add the mushrooms, and cook for a few minutes. Then add the cream, lower the heat and simmer very gently for about 20 minutes.
  2. To serve, cook the strozzapreti in plenty of boiling salted water until al dente. Drain well. Add the sauce and toss well. Serve with a sprinkling of parsley and parmesan to taste.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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