A Culinary Visit to Umbria before my Actual Visit to Umbria #ItalianFWT

We are leaving next month on a long-anticipated trip to Italy.  We are flying into Naples, spending time on the Amalfi Coast, and spending a few days in Rome before heading to Umbria and Tuscany.  We will spend a day in Florence before catching our flight home.

Gwendolyn of Wine Predator is hosting our Italian Food, Wine, and Travel event this month and chose Umbria as the destination to explore.  I was excited to spend some time virtually in this area before our actual visit.

While in Umbria, we will visit an olive grove in Spoleto, hunt truffles in the shadow of the Alps, and take a hot-air balloon ride over Assisi.  

The dish that I made to share with you today has its roots in Umbria.  Pasta alla Norcina translates to Pasta from Norcia, a town in Umbria, popular for pork butchery and sausage. 

I purchased two bottles of Umbrian wine from Total Wine and prepared a very loosely adapted version of this local dish.  In Norcia, they use a mild pork sausage.  I used ground pork and flavored it with onions, garlic, and Italian Herbs.  I don't have access to black truffles (yet), so I finely chopped some Cremeni mushrooms for the sauce.  I also used Parmigiano Reggiano cheese instead of Pecorino.

While not authentic, it was still a delicious, warm, comforting bowl of pasta.  I used some of the Bellini Orvieto Classico in the sauce, and also to pair with the dish.  

This bottle of crisp, citrusy white is a steal at only $13 a bottle.  It not only flavored the sauce, but I thought it was a perfect match with the pasta.  This wine is also delicious to enjoy on its own.  I think I may have found a new summer sipper while enjoying our pool and deck.

I also picked up a bottle of Montefalco from Montioni Vineyards in Umbria.  This bottle was priced at $25.  It is a medium-bodied, red blend with spicy notes.  My husband preferred this wine (he always goes for red), but did agree that the white paired better with the pasta.

I am so looking forward to my vacation, where I hope to do a lot of wine tasting and pairings.  Don't miss out on these other articles about Umbria from our gang at Italian FWT......

Katarina Anderson of Grapevine Adventures suggests "Decoding Sagrantino via a Vertical Tasting of Romanelli's Terra Cupa."

Jeff Burrows offers "Versatile Trebbiano Spoletino; a New Star from Umbria" on Food Wine Click!

Susannah Gold shares "Discovering Spectacular Wines in the Green Heart of Italy - Montefalco in Umbria" on Avvinare.

Wendy Klik pens "A Culinary Visit to Umbria before my Physical Visit to Umbria" for A Day in the Life on the Farm.

Camilla Mann of Culinary Cam travels with "Umbrian Wines on a Summer Road Trip with Loved Ones."

Wine Predator Gwendolyn Alley begins with "An Invite to Umbria, A Visit to Montefalco’s Cocco Ilaria, and a Pairing: Orange Spoletino “Ponderata” Paired with Peach Salad + Carbonara" and ends with "Meeting Umbria's Emma Di Filippo + her Vernaccia di Cannara Colli Martani D.O.C. Paired with Nonna's Chocolate Cake."

Entrees, Pasta, Mushrooms, Pork

Entrees, Pasta

Italian

Yield: 6 servings

Author: Wendy Klik

Pasta alla Norcina

Pasta alla Norcina translates to Pasta from Norcia, a town in Umbria, popular for pork butchery and sausage. 

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 lb. ground pork
• 2 T. olive oil
• 4 cloves garlic, minced
• 1 small, sweet onion, diced
• 1 t. Italian Herb Blend
• 1 lb. cremini mushrooms, finely chopped
• salt and pepper to taste
• 1 c. dry white wine
• 1 c. heavy cream
• 1 lb. Penne pasta
• pinch of grated nutmeg
• Parmesan or Pecorino Romano Cheese for sprinkling

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta per package direction.
2. On an adjacent burner, heat the olive oil in a large skillet or dutch oven. Add the pork, season with salt, pepper, and Italian herbs, and cook, breaking up with a wooden spoon until no longer pink. Add the onions and garlic and cook until fragrant and translucent.
3. Add the white wine, bring to a boil and cook, scraping up any browned bits sticking to the pan, until wine is reduced by half. Stir in the cream, season with the nutmeg, and reduce the sauce to a simmer until the pasta is cooked.
4. Using a spider or a slotted spoon, transfer the pasta from the cooking water to the sauce. Stir to combine, adding a little of the pasta cooking water, if needed, to coat the pasta.
5. Pour into a large serving bowl and sprinkle with a handful of cheese before serving.

Nutrition Facts

Calories

746

Fat (grams)

38 g

Sat. Fat (grams)

17 g

Carbs (grams)

67 g

Fiber (grams)

4 g

Net carbs

64 g

Sugar (grams)

8 g

Protein (grams)

28 g

Sodium (milligrams)

161 mg

Cholesterol (grams)

104 mg

Similar Recipes

Pasta with Pork Braised in Red Wine

Leftover Pork Ragu

Pasta with Sausage and Eggplant

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Property of A Day in the Life on the Farm

Camping Life-Trip #3-Frankenmuth, Michigan

Day 1: The morning began with the disappointing news that my Little Miss M had been up all night with a fever and vomiting, so she was unable to join us on this trip.  

The Angel Face decided to direct and produce a video documenting our trip. She’s very talented and much more computer savvy at 10 than I am at this ripe old age!  I'm excited to share it with you.

This means, however, that she had control of my phone, so I have very few photos to share.

Once we got the trailer set up and were all settled in, I put dinner into a crockpot, and we went off to explore the campground/resort.  There are 2 pools, one indoor and one outdoor, an activity room, a miniature golf cart, a park-like play area, an arcade, a store, a cafe with ice cream, a mini golf course, and a theater.  We decided to go swimming in the outdoor pool.

When it started to drizzle, we went back to the trailer just as Amy and Doug arrived.  We had Leftover Steak Tacos and played Mexican Dominoes.  When the rain stopped, we walked for ice cream and picked up wood for the campfire.

Melody built the fire with very little help from any of the adults, and we roasted marshmallows and read ghost stories.  What a fun day!!

Day 2:  After breakfast, Angel Face and I went on a bike ride while Grampy showered.  Then we all went to the pool, much colder than my pool at home!!, before heading back to the trailer for lunch.

After lunch, we headed over to the activity center, and Angel Face tried her hand at Axe Throwing. We went on a Trailer Ride with Music Trivia throughout the Park. This was followed by a Foam Dance Party.  

The Angel Face made a friend at the foam party and asked if she could go hang out in the pool instead of going into town for shopping and the Polka Dance.  We let Aunt Roz know that we wouldn't be joining her for dinner and stayed at the resort.  After swimming, we went for ice cream. and then Angel Face worked on the video while we prepared dinner, grilling burgers, and heating up canned beans. 

It was a gorgeous evening, promising a beautiful day tomorrow.  We enjoyed another perfect bonfire with S'mores while we watched hundreds of fireflies give us a show underneath the full moon.  

Day 3: A leisurely breakfast before a quick trip into town, where the Angel Face bought herself a souvenir with the money Aunt Amy gave her, bought some beignets to share with her neighbor, and enjoyed some bubble tea.  

We headed back, packed up, and hit the road, stopping for lunch at Lucky's Steak House on the way home. It was a wonderful trip.

Check out these amazing videos, directed and produced by Melody and posted on YouTube.  You can find them at my channel, Wendy Klik, and Melody's channel, Suggie Pouch.

This first video shares the preparation needed before the trip and when setting up at the campsite.

This second video is an overview of the park and the activities included in our stay.  If you enjoy the videos, please subscribe and like so the Angel Face can be credited with all of her hard work.  Thanks.

 

Grilled Vegetable Platter and the Weekly Menu #FarmersMarketWeek

Make the most of all the fresh vegetables available now at your local Farmer's Market and create a colorful, nutritious Grilled Vegetable platter.

Today is the final day of Farmers Market Week.  I hope you have enjoyed it and have come up with some great ideas on ways to enjoy all the bounty available this time of year....

Indian Cucumber Salad #Farmer'sMarketWeek

 This cucumber salad gets a makeover by adding the warm, fragrant flavors of India.  You will love it!!

We are celebrating Farmers Markets all week long......

Camping Life-Prepping the RV for Trip #3

Tomorrow we are packing up the Angel Face and Little Miss M and heading to Frankenmuth, a fun, little, German town about 2 hours north of us.

Grilled Cabbage #Farmer'sMarketWeek

If you are a cabbage lover, you will love this quick and easy preparation.  Perfect as a side dish, all grilling season long.

We're hitting the Farmer's Markets this week......

Peach Salsa #SundayFunday

This quick and easy fresh salsa will last for a week in the refrigerator, on the off chance that there is any left.  Fresh Peaches, Tomatoes, Onions, Jalapenos, and Bell Peppers combine and meld into a delicious dip for your Tortilla Chips or as a topping for grilled chicken or fish.

The Sunday Funday Bloggers are celebrating National Peach Month......