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Tagliatelle with sausage, ricotta cheese and saffron sauce

Tagliatelle with sausage, ricotta cheese and saffron sauce

 



Ingredients for 4 people

Tagliatelle

  • 150gr semolina
  • 150gr plain flour
  • 4 egg yolks
  • 1 generous pinch of saffron

Sauce

  • 400g of pork sausage
  • 60g onion
  • 2 cloves garlic
  • 4 tablespoons dry white wine
  • 1 teaspoon of saffron
  • 300g cottage cheese
  • Ricotta cheese
  • Parmesan cheese
  • 100 gr of broth
  • 30 grams of extra virgin olive oil
  • salt, pepper

Preparation:

Tagliatelle noodles

Mix all of the ingredients to form a smooth dough, cover with a damp cloth and place in the refrigerator for 60 minutes. Roll it out evenly but not too thin, then let it dry a little. Roll the dough and cut into noodles.

Sauce
1 Deskin the sausage and break into small pieces and fry with the garlic and onion until slightly brown and add the wine and cook for 10 minutes.
2 Dilute the saffron in half a cup of hot broth and add the cottage cheese; stir, add salt and pepper and stir in the oil.
3 Cook the noodles in boiling salted water until al dente and drain. Add the sauce.
4 Stir in the ricotta and parmesan cheese.
5 Serve with a sprinkling of chopped parsley.

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