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    Grana Padano RiservaPasta

    Caserecce with sausage ragout and fondue of Grana Padano Riserva

    Easy
    2 per.
    T230 min
    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

    STEP 1

    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.

    STEP 2

    Separately, melt the grated Grana Padano with cream in a pan.
    Meanwhile, cook the pasta in boiling salted water and drain al dente.

    STEP 3

    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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