Woodcutter's whims
"Alla boscaiola," or "woodsman's style," is a classic Italian recipe that combines mushrooms, salsiccia, and tomato in a rich pasta sauce. You can use your favorite mushrooms—we chose chestnut mushrooms and shiitake.
Ingredients · Servings 4
- olive oil
- 1 onion
- 300 g Nonna Elide Salsiccia Original, or Salsicciafärs
- 100 ml white wine
- 300 g mushrooms
- 100 ml tomato passata
- 350 g Grandma Elide Capricci
- salt
- fresh parsley
Method · 45 min
- Heat a little olive oil in a large pan over medium heat and add the chopped onion. Sauté until softened.
- Remove the skin from the Salsiccian and fry until it turns brown, while breaking it into smaller pieces.
- When the salsiccia has browned, pour in white wine and let the alcohol evaporate.
- Add the rinsed and roughly chopped mushrooms and let them fry for a few minutes.
- Pour in the tomato passata and let the sauce simmer for about 25 minutes over low heat.
- Cook the Nonna Elide Capricci in salted water according to the instructions on the package, and mix them with the sauce and a splash of pasta water.
- Cook for another 2 minutes on high heat. Season with salt and garnish with fresh parsley before serving.
