- 200g chickling
- 300g strangozzi (typical homemade pasta)
- 250g mushrooms
- 1 celery rib
- 1 onion
- 2 red tomatoes
- smoked bacon
- salt, extra virgin olive oil
Boil chickling as suggested above. Drain and cook with oil, onion, celery and parsley. Add salt and purée the mixture.
Sauté mushrooms with garlic and chilli pepper. When done, add diced bacon and cook for a few minutes.
Cook pasta, drain, add to mushrooms, add chickling purée and cook for one minute.