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Truffle Linguine Pasta Norcina Recipe

 

Norcina is a traditional dish from the region of Umbria, in Italy. Umbria is the area that is known to have the best cured meats specifically related to pork. It is very common to eat this dish with truffles and a mixed mushrooms but it is not always necessary in order for the dish to qualify as Norcina however it is a very nice addition for a special dinner. On special occasions Norcina is most appropriate served as the first course. This dish is prepared quickly, balanced, hearty and can stand alone for those  birthday dinners that fall on a busy weekday. 

 

This recipe calls for Truffles USA Black Truffle Sauce. This Sauce is mixed with truffles, champignon and porcini mushrooms. The fruity and spiced flavors pair well with the light creamy flavor of the sauce. 

 

Serves: 4

Difficulty: Easy

Prep: 10 min

Cooking Time: 10min

Total Time: 20min 

 

INGREDIENTS

- 12oz (350g) Linguine

- 1 1/2 tbsp salt for pasta water

- 8 fl oz (236 ml)  of Heavy whipping cream or Italian Panna

- 1 shallot thinly sliced

- 1 tbsp of unsalted butter

- 1 tbsp of Extra Virgin Olive Oil

- Parmesan cheese for Garnish

- 1-2 Italian Sausages, ground

- Salt and Pepper

- 3 - 5 oz (100g - 150g) or 2 Truffle Sauce Jars

DIRECTIONS

 

1- Bring 4 - 6 quarts of water to a rolling boil, add salt

 

2- Heat oil in a a skillet over high heat; add shallots and saute until soft but not browned (about 2 minutes); add ground sausage and a pinch of salt; While cooking crumble with the edge of a wooden spoon to break apart the meat into tiny pieces. Cook meat thoroughly about 4 minutes 

 

3-  Lower heat to medium-low, add cream to the meat mixture and bring to a simmer.

 

4- Drop pasta into boiling water and cook until al dente. (reference pasta package)

 

5- Remove sauce from heat and whisk in Truffles USA Truffle sauce

along with butter. Add drained pasta to sauce and simmer over low heat for about 2 minutes. 

 

6- Plate individual portions and garnish with Parmesan cheese. Serve immediately.  

 

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