ORECCHIETTE WITH SAUCE
WITH CARDONCELLI MUSHROOMS
con salsiccia di maiale
For the orecchiette
200 g of re-milled durum wheat semolina;
100 g of warm water;
a pinch of salt.
To fill:
1 jar of Mirogallo Cardoncelli Mushroom Sauce;
1 sausage;
EVO oil to taste
parmesan
Recipe process
In a large bowl, combine the semolina, a pinch of salt and the tepid water slowly, stirring with a fork;
Continue to knead with your hands on a work surface for at least 10 minutes;
Obtain a smooth and homogeneous ball of dough;
Leave to rest covered with a cloth for 20 minutes;
01
Cut a piece of dough and obtain a long thin loaf the thickness of a little finger;
With a smooth blade knife, cut small dumplings slightly smaller than a centimeter from the loaf;
On a lightly floured wooden surface, with the help of a knife with a smooth blade, roll up the dumplings with a delicate and constant pressure;
Then turn them over on the thumb to give the classic orecchiette shape;
Leave to rest on the floured cutting board;
02
Prepare the dressing;
Remove the skin from the sausage and shell it into small pieces;
In a non-stick pan, heat a drizzle of EVO oil and add the sausage into small pieces;
Sear the sausage well and add the cardoncelli mushroom sauce;
03
Leave to cook for a few minutes;
Boil the orecchiette in boiling salted water for 3 minutes;
Drain them and plunge them into the pan with the sauce;
Sauté for a couple of minutes and serve;
Finish with a few flakes of Parmesan.
04
Finish with a few flakes of Parmesan.
English 
Italian