Last year I fell in love with Siena, and described it on my post ‘Lindy’s lasagne, Florence and Siena’ As ‘The little Black Dress’ of Italy, so this year, I donned my own little black dress and went to see if she could enchant me a second time……
The real challenge was to try and photograph her from a different angle, as last time I posted lots of ‘paparazzi’ people shots, this time I focused more on the architecture (and the scooters, as those of you who have read my last post ‘Cetona and Tomato and Chorizo salad’ will know that scooters, street lamps and arches and of cause other people’s washing!, are my main photographic themes this year)
Underneath the arches
Wandering the back streets, the little black dress was still evident, but a little frayed around the edges, which in my opinion, only added to the charm…………
This pasta dish is made with colourful dried pasta swirls that I bought in a lovely little shop on the Piazza del Campo, and some wild boar sausage, that I bought in a quirky little deli with a boar’s head wearing spectacles outside (I must apologise, I did not see the sign asking not to take photos, until I looked at my photos when I got home….mi dispiace!) with which I made this lovely, rich, meaty sauce and result was pretty good, even if I do say it myself…….
The remainder of the sausage. We served as we would French ‘saucisson’ for an aperitif…..
I made the pasta sauce by:-
Sautéing the finely sliced sausage over a moderate heat for a few minutes to release its own fat and flavour. Next I added a finely chopped shallot and 1 grated clove of garlic and continued to sauté over a low heat for a few minutes, taking care not to brown them. I then added some fresh very finely chopped herbs from the garden (thyme and sage), a generous grating of fresh nutmeg and a little black pepper. I added a good glug of ‘Montepulciano d’Abruzzo’ a heaped tablespoon of home-made passata and enough water to make a thick sauce. I then added a square of chilli chocolate and a knob of butter and simmered the sauce for around 10-15minutes while I cooked the pasta and until all the flavours were well incorporated. To adjust the seasoning and add a little more salt, I three in a handful of capers and topped with some freshly grated parmesan cheese.
Looking forward to the next challenge Siena sets for me – buon appetito!