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    Bigoli with Pumpkin Cream, Casatella DOP Trevigiana Cheese, Radicchio Rosso di Treviso IGP and Sausage

    “a worl of flavors”
    Preparazione
    20"
    Cottura
    15"
    Difficoltá
    Medio

    Preparation

    Mix all ingredients until they form a smooth, consistent dough. Wrap in cellophane and place in the refrigerator for twenty minutes. Place a little dough into the press and press. Then cut the bigoli to the desired length.

    Sautè the unpeeled garlic with a little extra-virgin olive oil. Add the cleaned pumpkin pulp cut into chunks. Season with salt, pepper and cook for a few minutes. Remove the garlic and blend the pumpkin. Add the Casatella to the pumpkin cream and mix well removed from the heat. In a separate pan, brown the sausages after removing the skin. Cook and drain the cooking fat. Add the cleaned radicchio cut into julienne strips and cook for one minute.

    Boil the bigoli in salted boiling water for five minutes*. Strain and pour into the pan with the sausage and radicchio. Pan fry to give the pasta flavor, then add the hot cream to the sausage and Casatella. Use a ladle and cooking fork to form a bed of bigoli. Arrange on a plate, garnish with a pinch of thyme or rosemary and serve.

    * If using store-bought bigoli, follow manufacturer’s cooking advice.

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