Traditional recipe from Umbria

Umbria, the enchanting region located in the heart of Italy, is not only known for its picturesque landscapes and medieval towns but also for its rich culinary traditions. With its fertile hills and valleys, Umbria is a treasure trove of locally sourced ingredients that lend themselves to the creation of mouthwatering dishes. In this article, we will explore one of the most cherished traditional recipes from Umbria – “Strangozzi alla Norcina.”

Strangozzi alla Norcina, also known as Umbrian-style pasta with sausage, is a true delicacy that exemplifies the region’s love for hearty and flavorful dishes. Umbria, often referred to as the “Green Heart of Italy,” is renowned for its agriculture and livestock breeding, making it an ideal place for the production of high-quality meat.

To prepare this exquisite recipe, you will need some key ingredients that make Strangozzi alla Norcina truly unique. The star of the dish is the Norcia sausage, named after the picturesque town of Norcia, famous for its centuries-old tradition of butchery. This sausage, made from a blend of pork meats and seasoned with aromatic herbs and spices, gives the dish its distinctive flavor.

The first step in preparing Strangozzi alla Norcina is to make the pasta. While you can use any type of pasta, the traditional choice is strangozzi, a long, thick, and hand-rolled pasta similar to spaghetti but with a more rustic texture. If you prefer a gluten-free alternative, you can use rice or corn-based pasta, which works just as well.

Once the pasta is ready, it’s time to focus on the sauce. Start by removing the casing from the Norcia sausage and crumbling the meat into a pan with a drizzle of extra virgin olive oil. Allow the sausage to cook over medium heat until it browns, releasing its savory juices and infusing the oil with its aromatic flavors.

To enhance the richness of the sauce, it’s customary to add a generous splash of white wine. This step adds a delightful depth to the dish while also deglazing the pan, ensuring that none of the delicious flavors go to waste. As the wine evaporates, the sausage will become even more tender and succulent.

Now it’s time to add a touch of creaminess to the sauce. Pour in some heavy cream, allowing it to mingle with the sausage and harmonize the flavors. This velvety element melds together the different components, resulting in a luscious sauce that coats the pasta perfectly.

As the sauce simmers, it’s important to season it with salt, pepper, and a pinch of grated nutmeg. These spices add an extra layer of complexity to the already enticing flavors, elevating the dish to new heights.

Meanwhile, cook the strangozzi pasta until al dente – firm to the bite. This step is crucial as it ensures the pasta maintains the desired texture when combined with the sauce. Once cooked, drain the pasta and transfer it directly to the pan with the sausage sauce.

Using wooden spoons, gently toss the pasta in the pan, ensuring that each strand is coated beautifully with the aromatic sauce. Allow the flavors to blend for a few minutes, allowing the pasta to absorb the rich flavors of the sauce.

To serve, plate the Strangozzi alla Norcina in warm bowls, sprinkling some freshly grated Parmigiano-Reggiano or Pecorino cheese on top for an added touch of Umbran magic. Pair it with a glass of the region’s famous Sagrantino di Montefalco wine, and you have yourself a true taste of Umbria.

In conclusion, Strangozzi alla Norcina is a testament to the authentic flavors of Umbria, combining the region’s finest ingredients with traditional cooking techniques. This dish encapsulates the heart and soul of the Italian culinary tradition and invites you to savor the unique flavors of Umbria, one bite at a time.