Funghi e Salsiccia Secca = Sautéed mushrooms and dried sausage

Luca’s favorite. Serves 6. 

2 tablespoons extra virgin olive oil

2 cloves garlic crushed

1 cup hot dried sausage, casing removed*, sliced and quartered

3 12-ounce packages of white mushrooms, cleaned and sliced

1 tablespoon dried oregano

1 teaspoon sea salt

Heat the olive oil in a 2-quart skillet over medium heat. Add the garlic and cook until it begins to brown. Add the sausage and sauté until the oil takes on a red hue and the sausage is browned.

Add the mushrooms and sauté until all their liquid evaporates and the mushrooms turn brown. Fold in the oregano and salt.

Serve at room temperature.

*To remove sausage casing, set the whole piece upright in a 1-quart container of warm water. Score the casing with a sharp knife when it turns milky white and peel it back to expose the amount of sausage you need.


BOOK INFORMATION

Publisher: powerHouse Books, a division of Penguin Random House

Release date: November 5, 2019

ISBN: 978-1-57687-930-6

Price: $39.95 US / $53.95 CAN
Pages: 256

Publicity: Mindbuck Media Book Publicity, Mindbuck Media Book Publicity, emily@mindbuckmedia.com