TAGLIOLINI WITH SAUSAGE AND ORANGES OF RIBERA DOP


TAGLIOLINI WITH SAUSAGE AND ORANGES OF RIBERA DOP

 margo
  • Difficulty: 2
  • Cost: 1
  • Preparation: 2
  • Doses: 6

I conceived and prepared this recipe for a Rai 1 broadcast, in my company where my family and I have been growing the Brazilian Ribera Dop and Washington Navel orange for three generations, now recognized with a seal by the EU.

INGREDIANTS

  • For fresh pasta
  • 500 gr durum wheat flour
  • 5 egg
  • For the dressing
  • 200 gr Ribera sausage
  • 2 PDO Ribera oranges
  • 2 small onions
  • extra virgin olive oil
  • 150 gr butter
  • 100 gr Parmigiano Reggiano
  • 1/2 glass Insolia white wine
  • salt
  • pepper

INSTRUCTIONS

  1. Put the flour on the pastry board, and in the center put the eggs. Knead and let the dough rest covered with a cloth for an hour.
  2. Roll out the dough, taking care to flour both the rolling pin and the dough to prevent it from sticking.
  3. Fold the dough by rolling it up on itself and make the tagliolini.
  4. In a pan, fry the onions with extra virgin olive oil.
  5. Add the peeled and reduced sausage into small pieces, deglaze with the wine and leave to cook over low heat for 5 minutes.
  6. Add the orange juice and leave on medium heat until the liquid has reduced by half.
  7. Turn off the heat, add the grated peel, butter, pepper and Parmesan.
  8. Boil the pasta in abundant salted water and mix only after the first boil, let it cook for 5 minutes.
  9. Drain and add it to the sauce, mix everything on the stove, adding a little pasta cooking water if necessary.

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