GRAMIGNA PASTA WITH SAUSAGE AND SAFFRON

Gramigna salsiccia e zafferano ricette Cantina Mingazzini

Gjano Trebbiano Rubicone Frizzante IGT ricette

Ingredients for 4 persons:

 

  • 250gr Gramigna pasta
  • 200gr Fresh sausage
  • A spoon of butter
  • 1/2 glass Dry White wine
  • 50ml Cream
  • 10gr Saffron stamens
  • Pepper
  • Parmesan cheese in chips

 

Method:

 

Let the water boil in a large pot, add salt and gramigna pasta. Let it boil for about 15 minutes until it is ready “al dente”.
In the meanwhile, put a spoon of butter   inside a large saucepan, add the fresh sausage and brown it at medium flame, mincing it by a fork to get it into very small pieces.
When it starts to get some brown colour, add half glass of dry white wine and simmer it for some minutes at moderate flame.
In a little pot warm the cream, add the saffron stamens until the cream gets yellow.
Add saffron cream sauce to the sausage, mix it and add  drained pasta into the saucepan.
Mix everything together and let it cook it for a couple of minutes at naked  flame.
Set it in a dish with ground pepper and chips of  parmesan cheese.

 

 

Recipe released by:

 

Osteria Il Truciolo
Via Nazionale 38
40051 Altedo – Bologna – Italy

 

Gjano Trebbiano Rubicone Frizzante IGT ricette

Discover the most tasty combinations with...

Gramigna salsiccia e zafferano ricette Cantina Mingazzini

Gjano Trebbiano Rubicone Frizzante IGT ricette

Ingredients for 4 persons:

 

  • 250gr Gramigna pasta
  • 200gr Fresh sausage
  • A spoon of butter
  • 1/2 glass Dry White wine
  • 50ml Cream
  • 10gr Saffron stamens
  • Pepper
  • Parmesan cheese in chips

 

Method:

 

Let the water boil in a large pot, add salt and gramigna pasta. Let it boil for about 15 minutes until it is ready “al dente”.
In the meanwhile, put a spoon of butter   inside a large saucepan, add the fresh sausage and brown it at medium flame, mincing it by a fork to get it into very small pieces.
When it starts to get some brown colour, add half glass of dry white wine and simmer it for some minutes at moderate flame.
In a little pot warm the cream, add the saffron stamens until the cream gets yellow.
Add saffron cream sauce to the sausage, mix it and add  drained pasta into the saucepan.
Mix everything together and let it cook it for a couple of minutes at naked  flame.
Set it in a dish with ground pepper and chips of  parmesan cheese.

 

 

Recipe released by:

 

Osteria Il Truciolo
Via Nazionale 38
40051 Altedo – Bologna – Italy

 

Gjano Trebbiano Rubicone Frizzante IGT ricette

Discover the most tasty combinations with...

CONTACTS

Via Lamberti, 50
Medicina, Bologna
Italy

Tel. +39 051 851369
Fax: +39 051 3510878
E-mail: info@cantinamingazzini.it

Tel. +39 051 851369
Fax: +39 051 3510878
E-mail: info@cantinamingazzini.it

Via Lamberti, 50
Medicina, Bologna - Italy

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Cantina Mingazzini Srl - Via Lamberti, 50 - 40059 Medicina (Bologna), Italy - P.IVA IT03068521206
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