First courses
Saffran Tagliatelle with sausage and Bagòss
Author: Guido Boschetti
Difficulty:
Intermediate
Total time:
40 min
Servings:
1 Portions
Ingredients:
300 g
Sausage Tipico IT
200 g
Stracchino Tipico IT
200 g
Bagòss Tipico IT
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.
