You are here

Mushroom And Sausage Timbale

Fettuccine.Inn's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

Cook the pasta in boiling, salted water until al dente.
Drain and toss in a hot bowl with 4 tablespoons of butter.
Keep warm.
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.
Keep hot.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Sausage
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.45
Average: 4.5 (16 votes)