Tagliatelle n.203 with saffron, sausage and Bagoss


Tagliatelle n.203 with saffron, sausage and Bagoss



  • Tagliatelle n.203 La Molisana   320g
  • Pork sausage   300g
  • Crescentia cheese   200g
  • Bagoss   200g
  • Butter   60g
  • Saffron powder   2 pieces (sachets)
  • Sprigs of rosemary   2 pieces
  • Shallot   1 piece
  • Vegetable broth   to taste
  • Salt and Pepper   to taste


In a saucepan, melt the butter. Combine the chopped shallots and let it dry.

Crumble the sausage with a little hot broth and pour into the pan, season with rosemary, salt and pepper and continue cooking.

Join the cheese, cut the Bagoss (previously deprived of its crust) along with the crescentia cubes. Continue cooking over moderate heat until the cheeses are completely melted, if needed add a little broth.

Add saffron powder and salt to boiling water, in boiling salted water cook the Tagliatelle 203, drain when al dente. Stir well with the sauce and serve.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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