Biscuits and gravy a la campanella.
In the south, sausage gravy is basically black pepper bechemel. I saw this pasta shape, which I'm calling campanella after my favorite Liszt riff on Paganini, and thought it would do well with a mushroom cream sauce. Then I thought of adding sausage. The "Italian biscuits and gravy" idea was born. It has nutmeg and white pepper and fennel in the sausage, so it has definite old world flavor. But it has pork sausage and black pepper, so it tastes like home.
The mise was some torn oyster mushrooms, confit onions, sauteed baby bellas, and some cooked mild Italian sausage. I also made a classic béchamel with nutmeg and white pepper, but also black pepper because I hate white pepper. I only bought some recently to see if I still hate it. I do.
Tossed the pasta through with the cream sauce, onions, sausage, and mushrooms. Then I topped it with crispy oyster mushrooms and fresno chilis.
As far as southern-Italian fusion goes, this was a hit. I'd put it on a menu. I'd order it again. I'd pay someone money to make it for me. I'd pay someone to do the dishes.
