Ingredient: Bagòss Tipico IT

Quality, authenticity, excellence
Saffran Tagliatelle with sausage and Bagòss

First courses

Saffran Tagliatelle with sausage and Bagòss

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

40 min

Servings:

1 Portions

Ingredients:

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.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy