Fidelanza
Fidelanza is a typical recipe of Apricale. It finds its origins in the peasant tradition: a way of cooking pasta in the fields, to ensure a hot dish to people who worked all day.
In the countryside, a single fire was lit to heat a bagna (the sauce) prepared the night before. It was diluted with a little water and pasta was cooked in there.
Wild leek and some aromatic herbs found in the fasce enriched the aroma and flavour of the dish and represented a pleasant novelty.
Ingredients
1 white onion
2 cloves of garlic
1 glass of EVO oil
300 g of sausage
400 g of mezze penne rigate
A handful of Taggiasca olives
Minced pulp of 4 ripe tomatoes
1 glass of Rossese wine
Thyme, rosemary, sage, laurel
Salt and pepper
1 sliced porcini mushroom
Preparation
First, prepare a pot of boiling water and leave it on the stove, it will be used later!
Chop the onion together with the garlic cloves.
Then heat a glass of oil in a saucepan and brown the prepared mixture: add the sausage, cut into regular chunks; when the sausage is well browned, simmer it all with a glass of Rossese wine until reduced, add the aromatic herbs and a generous fistful of olives.
After few minutes, add the tomatoes’ pulp, the pasta and salt.
Pour a few ladles of boiling water, previously put on the stove, on the pasta to cover it and simmer for a time about three minutes longer than the one indicated on the pasta package, adding more water and stirring constantly, so that it does not stick to the pot.
Optional is the addition of a fresh porcino cut into slices towards the end of cooking, to further flavor the pasta.
Fidelanza is ready and steaming!
