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Norcina Sauce
Montefalco (Umbria) — Mother recipe · en it
A classic of Umbrian cuisine, the norcina sauce is a delightful dish of slowly cooked sausages with onions and wine.
⏱️ 20 min prep + 50 min cottura · 4 porzioni · media
Ingredients
- 400g of Norcia sausages
- 2 onions
- 200ml of red wine
- 200ml of beef broth
- 2 basil leaves
- 100g of raw prosciutto slices
- salt and pepper to taste
- 2 cloves of garlic
- 200g of grated pecorino cheese
Method
- In a large pot, simmer the sausages in boiling water for 5-7 minutes to remove excess fat.
- Remove the sausages from the pot and set aside.
- In the same pot, sauté the finely chopped onions and garlic in a sofrito.
- Add the wine and let it reduce for a few minutes.
- Add the beef broth, basil leaves, and pieces of sausage.
- Simmer on medium heat for 30-40 minutes, adding a bit of water if necessary.
- Add the raw prosciutto slices and grated pecorino cheese to the sauce.
- Simmer for another 10-15 minutes until the cheese is fully melted.
- Norcina sauce is ready to serve, garnished with prosciutto slices.
The story
The norcina sauce has its origins in the Umbria region, where the sausages from Norcia have been appreciated for centuries. The traditional preparation was perfected in the small town of Montefalco.
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