Maximum Living Gubbio Pasta Salumi
From the Novel- "Tuscany...Next Left"
A little Gubbio Pasta Salumi with a insalata mista and you’re ready to go.....OH SO GOOD!
- 1/4 lb each Genoa and Hard Salami
- 2 cups penne pasta
- 1 egg
- Peperoncino flakes
- 2 cups smoked gouda cheese with jalapenos- (if you can't find this cheese you can add the gouda and jalapenos separately, remember it will be less hot if you take out the seeds as the seeds are what have the hot oil in them.)
- 1 cup gorgonzola
- 2 chopped cloves garlic
* For this preparation you can add sun dried tomatoes, change up the cheese, add Italian Tuna or Chicken instead of using Salami. You can take this twist on a Gubbio recipe and make it your own!
In large skillet put in olive oil and heat adding chopped garlic sautéing until brown, add chopped salami, a pinch of peperoncino flakes, 4 turns of black pepper. Saute until lightly crispy on medium high heat at the same time start pasta water. Bring 6 cups to boil add pasta, a little olive oil. Add a little pasta water to skillet with salami to reduce caramelization in the bottom of skillet.
Cook the pasta in the water half the time recommended with skillet aside. When pasta is ready put skillet back onto medium heat, strain pasta in ladle and add it into the skillet, stir pasta into mixture putting in about one ladle full of the pasta water, stir. Add the egg and stir until egg is cooked…turn heat off add gorgonzola, stir. Next add gouda, stir until melted coating all your pasta and salami pieces. Sprinkle with fresh chopped Italian parsley and its ready to serve.
**The secret to why pasta in Italy always tastes so good and better than here in America is that in Italy, they cook their pasta with no salt in the water for half the time (molto al dente), then the pasta goes right from the boiling water into the sauce, finishing the cooking while in the sauce. Pasta water is added to the sauce and pasta while pasta is cooking, essentially cooking the pasta twice (al forno), adding just enough water to bring pasta to al dente! In cooking, al dente describes pasta and vegetables that are cooked to be firm to the bite. The etymology is Italian "to the tooth." In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta. Under-cooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. The culinary term "al forno" is used for pasta dishes that are cooked twice.