|
JANUARY 2012
"Laganelle pasta, sausage and Pomodorino del Piennolo del Vesuvio Dop (tomatoes) with basil"
Ingredients for 4 people: 400 g of laganelle Rustichella d'Abruzzo pasta ,400 g of Pomodorino del Piennolo del Vesuvio Dop (tomatoes), 200 g of sausage, 1 onion, 1 chilli pepper, ½ cup of flat white wine, 2 shallots, 4 basil leaves, 80 g of Casciocavallo Podolico cheese, 2 tablespoons of extra virgin olive oil, salt to taste
Method: Wash the Piennolo tomatoes and cut a cross at the top. Dip for 2 minutes into a pot of boiling water, drain and place in iced water. Then peel them, cut in half, remove seeds and cut them into pieces. Place in a pan 1 tablespoon of extra virgin olive oil with chopped onion and chilli pepper and fry them. When the onion is golden brown, remove the chilli pepper and add the sausage, skinned and crumbled. Let cookand add the wine. Let it evaporate and continue cooking for 2 more minutes then remove from heat and let stand. Chop the shallots and fry them in a pan with 1 tablespoon of oil. When they have browned, add the Piennolo tomatoes and coarsely-chopped basil leaves. Add salt and cook for 3-4 minutes. Bring to a boil a pot of water, pour in the laganelle Rustichella d'Abruzzo pasta and cook. While the pasta cooks, crumble the Caciocavallo cheese in the mixer. Drain the pasta al dente and pour it into a skillet with the sausage. Sauté for2 minutes, then add the Piennolo tomatoes with basil and half of the crumbled cheese. Pour into a serving dish and sprinkle with the remaining cheese.
GOOD APPETITE !!
|
