Mushroom and Sausage Timbale
|Perciatelli||1 Pound, broken into 1/2-inch pieces (A Hollow Pasta, Larger Than Spaghetti)|
|Butter||12 Tablespoon (1 1/2 Sticks)|
|Whole small mushrooms||1 Pound (Do Not Use Stems)|
|Lemon||1⁄2 , juiced|
|Water||1⁄2 Cup (8 tbs)|
|Tiny pork sausages||24|
|Grated cheese||1⁄2 Cup (8 tbs) (Gruyere Or Parmesan)|
Cook the pasta in boiling, salted water until al dente.
Drain and toss in a hot bowl with 4 tablespoons of butter.
In a frypan, heat 3 tablespoons of butter, add the mushrooms, lemon juice, and water.
Sprinkle lightly with salt and pepper, and cook over high heat, stirring, until most of the liquid has evaporated.
Prick the sausages with the point of a knife and blanch them in hot water for 2 minutes.
Drain the sausages, then brown them in 2 tablespoons of butter.
Combine the pasta, mushrooms (with whatever juice remains in the pan), the sausages, remaining butter, and the cheese; mix well.
Taste for seasoning.
Mound on a hot dish and serve.