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Garganelli with Wild Boar Sausage in Creamy Truffle and Grappa Sauce (by Guest Chef Piergiorgio Nanni)A web-exclusive recipe from Italian Cooking and Living- 1 qt heavy cream
6 rosemary sprigs
2 tbsp extra virgin olive oil
1 lb wild boar sausage, crumbled
1/4 cup garlic, finely chopped
1 tbsp lemon juice
1 tbsp balsamic vinegar
6 tbsp grappa salt and pepper to taste
1 lb garganelli
2 oz unsalted butter
5 oz grated parmigiano cheese
2 oz truffle oil
Place two rosemary sprigs in heavy cream and reduce cream over low/medium heat for approximately 45 minutes or until it reaches a creamy/syrupy consistency. Heat 2 tbsp of the olive oil in skillet and add sausage when oil is hot. Cook sausage on medium heat for approximately 20 minutes or until crisp. Once the sausage is cooked, drain excess oil and return to heat. Add chopped garlic. Cook over medium heat for 1 minute or until garlic is golden brown. Add lemon juice and balsamic vinegar to sausage and cook for one more minute. Add 4 tbsp of grappa to sausage and continue to cook over medium heat a few minutes. Once grappa has cooked for a few minutes (allowing the alcohol to evaporate in order to prevent a bitter taste), discard rosemary from heavy cream and add cream to sausage. Season with salt and pepper to taste and remove from heat. Meanwhile, bring six quarts of salted water to a boil. Add pasta and stir. Cook for 7-8 minutes (al dente). Drain pasta. Once garganelli is cooked, add pasta, butter and parmigiano to sauce and cook for approximately one minute. Plate pasta and drizzle with truffle oil and remaining 2 tbsp of grappa. Garnish with rosemary. Serves 4.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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