Saffran Tagliatelle with sausage and Bagòss

Authore.gueriniCategoryDifficultyIntermediate
Yields1 Serving
Prep Time40 mins
Ingredients
 320 g Fresh handcrafted pasta “Tagliatelle”:
 300 g Sausage
 200 g Stracchino
 200 g Bagòss
 60 g Butter
 2 Bags of Saffron powder
 2 Small branches of Rosemary
 1 Piece of Shallot
 As required Vegetable broth
 As required Salt and pepper
Preparation
1

Melt the butter in a pot, unite the minced shallot and lightly fry. Crumble the sausage, pour the product in the pot and add a little bit of hot broth. Perfume with the rosemary, add the salt and the pepper and continue the cooking.

2

Unite the cheeses: the sliced Bagòss (without the crust) and the stracchino in pieces. Continue the cooking at moderate heat until the cheeses turn liquid. If it is necessary, you can add a little bit of broth. Add the saffron powder to the salted and hot water, cook the Tagliatelle and drain the pasta al dente.

Ingredients

Ingredients
 320 g Fresh handcrafted pasta “Tagliatelle”:
 300 g Sausage
 200 g Stracchino
 200 g Bagòss
 60 g Butter
 2 Bags of Saffron powder
 2 Small branches of Rosemary
 1 Piece of Shallot
 As required Vegetable broth
 As required Salt and pepper

Directions

Preparation
1

Melt the butter in a pot, unite the minced shallot and lightly fry. Crumble the sausage, pour the product in the pot and add a little bit of hot broth. Perfume with the rosemary, add the salt and the pepper and continue the cooking.

2

Unite the cheeses: the sliced Bagòss (without the crust) and the stracchino in pieces. Continue the cooking at moderate heat until the cheeses turn liquid. If it is necessary, you can add a little bit of broth. Add the saffron powder to the salted and hot water, cook the Tagliatelle and drain the pasta al dente.

Saffran Tagliatelle with sausage and Bagòss