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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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