Caserecce with sausage ragout and fondue of Grana Padano Riserva
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
2 per.
|
Chef in Camicia
Ingredients
200 g of homemade,
150 g of sausage,
1 2 white onions,
1 glass of red wine,
1 sprout of thyme,
120 ml cream,
120 g Grana Padano Riserva Over 20 months,
Oil EVO q.b.
Salt and pepper q.b.
Preparation
First, remove the sausage from its gut and crumble it in a pan on a low heat.
Brown the sausage and add the finely chopped onion, oil and smoke with a glass of red wine.
Separately, melt the grated Grana Padano with cream in a pan.
Meanwhile, cook the pasta in boiling salted water and drain al dente.
Sauté the pasta in a pan with the sauce and a ladle of cooking water.
Serve with the Grana Padano fondue.
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