| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Aldo’s, Italian, Job |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sausages |
| 1/2 |
|
Parma ham; coarsely chopped, |
|
|
; not sliced |
| 1/4 |
lb |
Wild mushrooms; chopped |
| 4 |
oz |
Dried porcini |
| 1 |
lg |
Onion; chopped |
| 1 |
bn |
Coriander |
|
|
Garlic |
|
|
Red wine |
INSTRUCTIONS
Soak the porcini in hot water for twenty minutes. Save the water from the
strained porcini as it will be used as stock. Gently boil the sausages in
water for a few minutes. Remove from the boil, allow to cool a little and
then cut into slices.
Sweat off the chopped onions in some olive oil and add some chopped
coriander. Add the Parma ham to the onions and stir. Add the fresh
mushrooms along with some chopped garlic.
Add a good dash of red wine and season before adding the dried porcine
along with the sausages. Put the porcine water or stock to one side and
give the pan a good stir.
Add the mushroom stock and simmer gently for twenty minutes.
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