Fusilli lunghi con salsiccia

Heute wollte ich eine Nudel names fusilli lunghi ausprobieren. Sie ist geformt wie eine lange Korkenzieherlocke.
Rezepte im Netz empfehlen einen Sugo, mit oder ohne Fleisch. Meiner muß mit. Ich hab heute eine Salsiccia in Schwetzingen im italienischen Supermarkt gekauft, die hatte zwar keine besondere Würzung, die konnte ich ihr aber geben. Ich hab die Salsiccia gehäutet, in kleine Scheiben geschnitten, und in Wasse gegart. Als das Wasser verkocht war, habe ich 1/4 l Rotwein dazugegeben.Meine Würzung war eine Mischung vom Händler, bei der Fenchel, Kümmel und Pfeffer dabei war. Einen Schuß Olivenöl dazu, und als der Rotwein verdampft war, Zwiebeln und Knoblauch in Würfeln dazu. Alles langsam kochen. Es passt Thymian, Rosmarin, Majoram, Oregano, Basilikum, Salbei. Jedenfalls war es sehr lecker. Mein Schatz hat die ganze Zeit Geräusche von sich gegeben ;-)))
Vielleicht auch, weil für morgen was übrig ist.

I wanted to try a special noodle (pasta for all snobs) called fusilli lunghi. This is a long spaghetti, twirled like a spiral staircase, with a hole down the middle. All the recipes I googled were either creamy ( I Dont Do Creamy)
or of unreliable provenience or a meat ragout. I went for that.. This particular recipe was made up as I went, but as it goes, there is lots of experience particularly with italian preferences. The salsiccia sausage (like an italian breakfast sausage) was deskinned, cut into small pieces and cooked in water. When the water was evaporated, I added a glass of red wine. If the salsiccia is seasoned ,OK. Otherwise correct the seasoning. Typically, use oregano, fennel, bay leaf, thyme, basil, oregano, and sorrel. Cut into smaller pieces and continue to saute. Reduce. Cook pasta. When nearly done , remove from pot and add to sauce. Finish cooking. Add parmesan.

This was very tasty!

4 Kommentare zu “Fusilli lunghi con salsiccia

  1. That Italian breakfast sausage you mention here; I wonder if it contains sage like many American breakfast sausages, or fennel, like many Italian sausages, or something completely different.Was ecstatic to see your commentary in English. That noodle is like a curly bucatini.Not to pester you sir, but have you ever had semmelknodel made from those soft, palm size pretzels?

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  2. Alex sagt:

    Hello Anthony,The sausage I used was the real thing, but even Marcella Hazan recommends using such breakfast sausages as an alternative. In this case I had to season a lot myself, since the sausage izself was not seasoned any special way. I used a fennel- pepper- caraway mixture to season the sausage. This is very tasty! Traditionally, though, salsiccia come with fennel seeds, or with hot peppers or with…to address your question about the pretzel knoedel- yes I have had them and I know how to make them.Generally, to make Knoedel, you start with dried bread (or pretzels) . In Germany we have regular pretzels and Brötchen (rolls) made from Pretzel dough, which is called Laugenteig. Lauge means lye in german and adresses the (alcalic) fluid in which the dough is cured. The cure is responsible for the color and the taste of the pretzels.Anyway, the dried pieces are reconstituted with a mixture of warm milk or cream and water (not too much), then an egg, or, if too moist, just the yolk, and, to adjust, flour dusting, salt, pepper. Parsley, the scrunchy type, is completely necessary here. Fold everything in together and mix with your hands. Form baseball-sized balls. Boil water with salt. Turn temperature to simmer, put Knoedel into water. Simmer for 20 minutes, turn from time to time. Remove from water and serve with Pfifferlingsragout or Steinpilzgulasch.And finally, I have lapsed… I wanted to translate everything, but I can't type very fast, so I try to avoid wordy expeditions. But I will try to redeem myself.Greetings from Karlsruhe,Alex

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  3. Hello Alex: Thank You so much for responding, I appreciate the information about the sausage and the knoedel.My mother used to types 100 words a minute on a manual typewriter back in the 1950's. I never got past 45 wpm.Anyway, Heat 'n eat is very interesting. Do you follow Schmetterlingwords? an Indian living in Germany.Greetings from Mount Airy, Georgia.

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  4. Alex sagt:

    Hello Anthony,I envy your typing skills. I do search and strike. I have looked at Schmetterlingwords a few times.Did you know Schmetterling means butterfly?I like your blog for the fresh ingredients you use in it, a principle I try to follow as well. And I am also interested in foreign foods, and my own spin on them. Also, living here in Karlsruhe, I am only about 5 miles from the french border, which allows me to choose my shopping experience. There is a difference, believe me!Anyway, thanks for taking an interest and responding.Greetings,Alex

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