• 360 gr (13 oz) of real Italian Maccheroni
• 300 gr (11 oz) salami paste
• 2 leeks
• Peel of one organic lemon
• 2 tsp tomato paste
• Grated pecorino (aged sheep cheese)
• Grated Parmigiano Reggiano cheese
• 1 glass dry Marsala Florio
• A bit of broth (best if meat broth)
• 2 basil leaves
• Extra virgin olive oil
Crumble the salami paste in a large bowl and mix with the grated pecorino cheese.
Grate the lemon peel.
Chop the leeks, even clumsily.
Wash and dry basil leaves.
Put water to boil – at boiling (usually after 10/15 minutes) add Maccheroni, respect cooking time.
In a large pan add a tablespoon of extra virgin olive oil and a knob of butter and let it sit for a minute or two on low heat. Raise heat and add the grated lemon peel, leeks and basil leaves. After a few minutes dissolve some tomato paste in a bit of warm water and add to the leeks. Add a pinch of salt and let cook a few more minutes then add crumbled salami paste and a bit of Marsala. Stir the sauce in order to smell the fragrance. Let cook another 10 minutes adding some warm broth now and then and finally a bit more Marsala. When the liquor has evaporated let simmer for the last 10 minutes (the salami paste must be soft).
Take the pan off the heat and sprinkle the Parmigiano Reggiano so that it gratins on cold. When the Maccheroni are ready set aside half a coffee cup of pasta water then proceed with straining the Maccheroni. Add the pasta to the sauce and stir-fry for a minute. To make the pasta a bit softer add-in the pasta water previously set aside.