Baked busiate with wild fennel pesto, dried tomatoes, seasoned Sicilian sausage and Caciocavallo cheese
FOR THE BUSIATE (FIND THE METHOD ALWAYS ON MY PROFILE)
- Sale
- 100 ml Water
- 200 g durum wheat flour
- Wild fennel pesto that I had previously made in the procedure I will tell you how to do it
- Chopped shallot or onion
- Olive oil
- Breadcrumbs
- Diced caciocavallo cheese
- Dried tomatoes, chopped small
- 150 g Sausage (I used the seasoned one)
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
- Let's put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage...
FOR THE DRESSING
Procedure
Put the pasta water on to boil, meanwhile in a large pan, add the onion, with the small chopped dried tomatoes and the crumbled sausage.
Brown well and then deglaze with a little white wine. E.
Once it has evaporated, add the fennel pesto. (I blanched the fennel pesto in salted water, then blended it in a blender with the Parmesan cheese, oil, pine nuts, almonds, salt, and pepper.)
Add a little of the hot cooking water. (The pasta sauce shouldn't be too thick, because it will dry out in the oven.)
Cook the pasta until very al dente. Drain and add to the sauce, stirring well. Place the pasta and Caciocavallo cheese on top of an oiled baking dish, and sprinkle with breadcrumbs.
Grill in the oven at 180°/190°, until the Caciocavallo melts and forms a light crust. Then.
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