For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight Dina’s tagliatelle with saffron and sausage 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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