Comments on: Pasta alla Norciera http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/ filosofia da una fattoria Umbra Tue, 09 Mar 2010 17:38:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: admin http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3936 admin Wed, 27 Aug 2008 12:06:13 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3936 Absolutely. I find many Italian sausages better than Umbrian ones! They are too salty, and that's because before the days of refrigeration, the only way to keep them was drying, and since Umbria is very humid in winter, they needed the extra salt so they wouldn't spoil before they dried. Absolutely. I find many Italian sausages better than Umbrian ones! They are too salty, and that’s because before the days of refrigeration, the only way to keep them was drying, and since Umbria is very humid in winter, they needed the extra salt so they wouldn’t spoil before they dried.

]]> By: Ruth http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3935 Ruth Wed, 27 Aug 2008 10:37:12 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3935 What a wonderful gift...your friend to you and then you to Presto Pasta Nights. I can\'t wait to try it. I\'ll be using some other fresh Italian sausage from the local Italian shop, but I doubt it\'s origin will be from Umbria. Here in Halifax, that will have to do. Thanks for sharing What a wonderful gift…your friend to you and then you to Presto Pasta Nights. I can\’t wait to try it. I\’ll be using some other fresh Italian sausage from the local Italian shop, but I doubt it\’s origin will be from Umbria. Here in Halifax, that will have to do.

Thanks for sharing

]]> By: admin http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3930 admin Tue, 26 Aug 2008 18:40:14 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3930 @<a href="http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3926" rel="nofollow">michelle of bleeding espresso</a>: I really don't think they must be Umbrian! I used some from Lazio a few weeks ago and loved them. Much less salty. What's wrong with Calabrian sausages? @michelle of bleeding espresso:

I really don’t think they must be Umbrian! I used some from Lazio a few weeks ago and loved them. Much less salty. What’s wrong with Calabrian sausages?

]]> By: michelle of bleeding espresso http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3927 michelle of bleeding espresso Tue, 26 Aug 2008 14:59:03 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3927 Oh, and yes, what a hostess gift!!! Oh, and yes, what a hostess gift!!!

]]> By: michelle of bleeding espresso http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3926 michelle of bleeding espresso Tue, 26 Aug 2008 14:57:15 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3926 Mmmm...I love creamy mushroom dishes. Or any mushroom dishes really. Throw in sausage, and wow! I\'ve never had Nociera...must find some Umbrian sausage. Mmmm…I love creamy mushroom dishes. Or any mushroom dishes really. Throw in sausage, and wow! I\’ve never had Nociera…must find some Umbrian sausage.

]]> By: admin http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3922 admin Tue, 26 Aug 2008 12:22:29 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3922 Hi, Fiona, happy to see you. I don't know how truffley tasting that pasta is. Have you thought of cooking up just a couple of pieces and trying it with nothing more than a drop of oil or a dab of butter? If it is very truffled tasting, then I might do an onion+mushroom+cream thing. If it is not, I'd have it with just oil. Remember don't use garlic-- these sausages are garlicky-- or you can wipe out truffle flavor. Hi, Fiona, happy to see you. I don’t know how truffley tasting that pasta is. Have you thought of cooking up just a couple of pieces and trying it with nothing more than a drop of oil or a dab of butter? If it is very truffled tasting, then I might do an onion+mushroom+cream thing. If it is not, I’d have it with just oil.
Remember don’t use garlic– these sausages are garlicky– or you can wipe out truffle flavor.

]]> By: Fiona http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/comment-page-1/#comment-3921 Fiona Tue, 26 Aug 2008 12:09:40 +0000 http://www.judithgreenwood.com/thinkonit/pasta-alla-norciera/#comment-3921 Oh, delicious-sounding! I brought back from Umbria (maybe even from Norcia) some Pasta alla Tartufo Estivo, and I\'ve hesitated to use it as I\'m afraid any sauce I might add would detract from the flavour. I wonder if this would be the case with this dish? I still have some of my pecorino left over from my visit, but alas I gave the sausages to my brother...I can''t help thinking that the little chunk of cingiale in my fridge would also be over kill. Your opinon? Oh, delicious-sounding!

I brought back from Umbria (maybe even from Norcia) some Pasta alla Tartufo Estivo, and I\’ve hesitated to use it as I\’m afraid any sauce I might add would detract from the flavour. I wonder if this would be the case with this dish? I still have some of my pecorino left over from my visit, but alas I gave the sausages to my brother…I can”t help thinking that the little chunk of cingiale in my fridge would also be over kill.

Your opinon?

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