Posted by admin on Aug - 16 - 2012 under Primi
Ingredients
  • 200 g hard ricotta cheese
  • 150 g extra virgin olive oil
  • 480 g hard wheat flour
  • 420 g cardoncelli mushrooms
  • 300 g fresh pork sausage
  • 900 g fresh tomato sauce
  • 100 g onion
  • 1 garlic clove
  • 5 g dried wild fennel seed
Cuisine: Cooking time: 15 mins Serving: 2 people

(Sausage and ricotta salata)

Preparation

Make the pasta with the flour and slightly warm water. Roll cylindrical pieces about 3 cm. length and 1 cm. diameter and “drag” them fingers down on a wooden board. Strascinati pasta will thus be obtained, with one side smooth and the other wrinkled. Prepare the tomato sauce and clean the cardoncelli mushrooms. Remove the sausage from its skin. Without browning, gently fry the grated onion and crushed garlic in extra-virgin olive oil using a terracotta casserole. Then add the sausage and mushrooms and simmer for a few minutes with the lid on the casserole. After stirring the ingredients add the tomato sauce with a few cherry tomato halves and cook for about 20 minutes. At the time boil the strascinati pasta in salted water and drain al dente. Finally add the pasta to the hot sauce, stir the whole casserole on a high gas for a few seconds and flavour with dried wild fennel seed and grated hard ricotta cheese.

Meal: Food type:

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