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Pasta salsiccia e friarielli


Italy is well known for the high quality of artisanal food. Food makers transmit, from generation to generation, the way to transform a product to excellence. Today we want to show you one of the simplest food of our tradition "Pasta Salsiccia e friarielli". The quality of this dish can only stand out with the quality of the products: Handmade Sausage, fresh rapini, Parmigiano Reggiano D.O.P season 24 months. 

Boil the water and add coarse sea salt and pasta and cook it.

Remove the pasta 2 minutes before the cooking time written on the package.

Pour extra virgin oil in a pot and warm it up, then put inside garlic and chili pepper. Once they are fried, take them out and put inside rapini and fry it till it gets dry.

Put rapini in the blender together with the water in which pasta was cooked, and slowly pour olive oil while blending.
Separate the sausage from the gut and grind it with a fork in the same pot where the rapini was.

Pour half glass of wine, while frying.

Add rapini cream, pasta, and olive oil, and cook it a few minutes more. If needed, add more water in which pasta was made.
Serve it in a dish and grate Parmigiano Reggiano DOP on top of it.

Et voilà, your dish is ready. Enjoy it!

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