Umbria is located just below Tuscany, and is a region famous for its diverse landscape and mediaeval heritage. With enchanting towns nestled in rolling hills and mountainous terrain, Umbria is steeped in history. Its capital, Perugia, is one of these mediaeval towns and nearby is the Cathedral that was home to St Francis of Assisi. Adam cooks Umbria’s famous pasta, ‘strozzapreti’, which translates as “priest strangler”. This pasta has many varying histories, but one is that gluttonous priests ate the pasta too fast and choked to death whilst eating it. Adam talks to Daniela Paci, an expert in ancient Umbrian recipes, about how strozzapreti was cooked and how it came to be the local Umbrian delicacy. Adam also goes truffle hunting in Gubbio, and talks to a local chef about how to use truffles and other Umbrian produce in recipes at home.
Episode 5 – Umbria: Videos
Linguine with Italian Sausage, Truffle and Pepper
Linguine with Italian Sausage, Truffle and Pepper Recipe
IngredientsSan Remo Reg No1 Linguine 500g
Salt and pepper, to season
2 truffles, grated (can use preserved)
1 litre chicken stock
300ml double cream
2 sprigs of fresh thyme
2 Italian pork sausages
1 tbsp olive oil
Grated Pecorino, to garnish
- Cook pasta in boiling, salted water.
- Heat olive oil and butter in a frying pan.
- Remove the casing from the sausage, crumble meat, and add to the pan. Add the thyme then sauté and break down the sausage mince for 3-5 minutes.
- Add stock to the pan and reduce by half. Add cream and taste to check the seasoning.
- Spoon pasta into the sauce.
- Serve with grated pecorino and grated truffle.
Preparation Time: 5 mins
Cooking Time: 15 mins
Meal Occasion: Main course, Entertaining