🍂 Autumn Pizzoccheri with Sausage, Mushrooms, and Cream – Creative and Tasty Variation
Did you know that pizzoccheri, in addition to the classic Valtellinese recipe, can be seasoned in many other ways? 🍽️ If you love experimenting in the kitchen, this autumn version is just right for you: an irresistible combination of sausage, dried mushrooms, potatoes, and cream, completed with a generous sprinkle of grana flakes 🧀. A rich, creamy dish perfect for cool days when you crave something warm and comforting. Try it and let yourself be captivated by the taste of tradition with an added touch!
📝 Ingredients (for 4 people)
- 320 g of pizzoccheri
- 320 g of fresh sausage
- 40 g of dried mushrooms
- 200 g of grana cheese flakes
- 100 g of cooking cream
- 150 g of potatoes (cut into cubes)
- 1 garlic clove
- Butter to taste
- Salt and pepper to taste
👨🍳 Step-by-step Preparation
- Prepare the sausage:
- In a pan, brown the crumbled sausage with a garlic clove and a knob of butter until golden.
- Rehydrate the mushrooms:
- Soak the dried mushrooms in boiling water for a few minutes, then drain and set aside.
- Cook the pizzoccheri:
- Bring a pot of salted water to a boil.
- Add the cubed potatoes, and after 5 minutes the pizzoccheri.
- Cook everything together for about 12-15 minutes, until al dente.
- Combine all ingredients:
- Drain the pizzoccheri and potatoes, transferring them to a large bowl or directly into the pan.
- Add the browned sausage, mushrooms, cooking cream, and grana flakes.
- Mix well until everything is well combined and creamy.
- Serve hot:
- Plate and finish with a sprinkle of fresh black pepper. Perfect with a glass of full-bodied red wine 🍷.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
