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Tagliatelle n.203 with saffron, sausage and Bagoss

RECIPES LA MOLISANA


Tagliatelle n.203 with saffron, sausage and Bagoss

 
PREPARATION

INGREDIENTS:

  • 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

INSTRUCTIONS:

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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Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
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.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.