Sugo di Funghi, Crema di Tartufo e Polpettine di Salsiccia

This salsa could be used with pasta corta or for pasta ripiena, tortelloni or ravioli. This is one of the recipes taught at our Cookery School in Ravenna as well as on our course in Bologna. If you have any queries, questions or comments regarding our Ravenna Cookery Courses, or indeed any questions regarding our other courses, please don't hesitate to get in contact with us. Our 2009 Brochure is also available online now if you'd like to order a copy.

The following quantities will serve 9:

Ingredients
- 2kg of Champignons
- 50g of dried Porcini soaked in hot water (enough to cover them)
- 1 teaspoon of Crema di Tartufo (made with diced champignons cooked in olive oil, with one or two slices of black truffle, salt and pepper)
- 500g of Pork Sausage
- 1 clove of Garlic, sliced
- Olive Oil
- 20g of Butter
- 1 tablespoon of Double Cream

Instructions

• Peel and slice the champignons, cap and stem them
• With a sharp knife slit the sausage lengthways and pop all the meat out
• Using wet hands, roll the sausagemeat into little balls about the size of a marble
• Gently fry the garlic in a pan with the olive oil, add the champignons and stir
• Squeeze and add the porcini and few spoonfuls of the reserved soaking water
• Add the butter and the double cream
• Season with salt and pepper
• Fry the balls of sausage, in a little bit of oil, until they are golden
• Serve the salsa on the pasta and sprinkle the meatballs over it

For further information on Flavours Cooking Holidays in Ravenna, see: www.flavoursholidays.co.uk/ravenna-region.htm