Thursday, December 18, 2008
Chestnut Porridge with Sausage and Mushrooms
Winter time is coming so it's better to take out a copper pot and find a traditional meal that uses seasonal ingredients. The following recipe is typical of the mountain zone behind Bologna and it's prepared with a thousand variations, especially about the kind of mushrooms that usually are the more common ones that could be found in each place.
Ingredients for approximately 6 persons: 14 ozs. of chestnut flour, 14 ozs. of cornflour, 11 ozs. of pork sausage, 11 ozs. of mushrooms, 2 pts. of water, 1 glass of red wine, salt, butter.
Preparation: boil the water in a copper pot adding at the end some salt and a knob of butter. Pour into the chestnut flour and the cornflour continuing to stir so that the flour won't create lumps. Let cook for about 30-40 minutes, continuing to stir, until the porridge on the border of the pot will be dried up. At this point topple the porridge on a chopping board. In the meanwhile cut the sausage in pieces and cook it in a sauce pan in its own fat. When it'll be externally cooked add the wine and the mushrooms and let it cook on a very low heat untile the sausage will be well done. Serve the porridge with the sausage and the mushrooms, with their sauce, on top.