lunedì 25 agosto 2014

Salsiccia in umido con patate e funghi

Ingredienti per 4 persone 
400 gr. di salsiccia iblea di maiale
4 patate medie
200 g di funghi porcini freschi o misto funghi surgelati
1/2 bicchiere di vino bianco secco
1 cipolla
1 costola di sedano
2 carote
6 pomodorini Pachino
olio d’oliva

Pulite e affettate i funghi. Lavate e sbucciate le patate e tagliatele a tocchetti, fate lo stesso con la carota, il sedano e i pomodori. Tagliare la cipolla a fettine sottili e fatela appassire in una pentola con 4 cucchiai d’olio, aggiungete anche le altre verdure e lasciate soffriggere
per cinque minuti. Ora mettete le salsicce e dopo 5 minuti sfumatele con il vino. Lasciate evaporare e aggiungete le patate e i funghi. Aggiustate di sale e pepe e allungate con il brodo il quale deve coprire a filo le patate. Se non avete il brodo va benissimo anche l’acqua, l’importante che sia calda. Chiudete con un coperchio e lasciate cuocere la zuppa a fuoco basso. Versate altro brodo quando vedete che si sta asciugando troppo. A fine cottura dovrebbe presentarsi un poco brodosa come potete notare dalla foto. Servite caldo con fette di pane tostato.

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