salami

Mark Liechti gave me the idea for this recipe which I can’t find in public sources and also he provided me with an excellent sbriciolona salami from Italy. This salami is of the finocchiona type, which is made in Tuscany and is characterized by seasoning with fennel seeds. Sbriciolona is a coarsely chopped, slightly dried, and soft, easily crumbled salami. Mark explained to me the Italian pasta culture which is especially simple, rather few components are used, and the emphasis is on pure flavors.

Preparation time: 20-25 min
Level: easy
Serves: for two

Ingredients:
150 to 200 g sbriciolona salami crushed into pieces
1 medium onion, finely chopped
250 g of spaghetti
50-100 g finely grated parmesan or pecorino
About 30 ml of white wine
Black pepper, salt is probably not necessary to add, because salami and cheese are salty enough
About 50 ml of pasta boiling water
For frying olive oil

Preparation:
1. Boil the pasta al dente, leave a little pasta boiling water to add to the food
2. Chop the onion finely and fry on low heat for about 1 minute, crumble salami into suitable pieces and add to the pan, fry for a few minutes
3. Add white wine, pasta, and pasta boiling water.
4. Mix, add a handful of cheese, leave the rest of the cheese to serve. Season with black pepper. If you need to add salt, do it when serving. Salami and cheese are quite salty in the food.
Done !!!