Inspired by Norica, a historic mountain town in Umbria famous for its pork products and master butchers. The sauce is made from pork sausage, white wine, aromatics, and a little cream. For my interpretation, I also add a little mushroom. This is not mandatory, but foraging for mushrooms in the hills and woodlands of Umbria is traditional, and I like the flavour.
Paired with my normal hand rolled tagliatelle. Made from organic, stone ground flour and free range eggs.
Portion size: One single portion. 100g of pasta. 135g sauce.
Inspired by Norica, a historic mountain town in Umbria famous for its pork products and master butchers. The sauce is made from pork sausage, white wine, aromatics, and a little cream. For my interpretation, I also add a little mushroom. This is not mandatory, but foraging for mushrooms in the hills and woodlands of Umbria is traditional, and I like the flavour.
Paired with my normal hand rolled tagliatelle. Made from organic, stone ground flour and free range eggs.
Portion size: One single portion. 100g of pasta. 135g sauce.
