Tag: sausages

Pasta with cream of potatoes and sausages – Italian Cuisine

There pasta with cream of potatoes and sausages is a rich and tasty first course, absolutely perfect for the cold winter season (but not only!) Very easy to do, also lends itself to some variations: for example, I added turmeric to make the taste even more interesting, but also to give a touch of color. If you prefer you can omit it or add aromatic herbs: I think thyme or rosemary would be great! In short, you can reproduce the recipe as I have proposed it to you, or unleash the imagination to adapt it to your taste … Obviously then I want to know what variant you choose to do 😉
Girls, but have you seen the news? do you like the new site? After the office and the kitchen, even my blog needed a refresh and so, from the wise hands of my husband and Giovanni, our graphic is online the new , more accessible from mobile phones and with a more immediate usability even from desktops. I hope you like it, and if you find errors, report it to me, at the beginning, you know, it could always come out some errorino;) Docks to all !!!

Preparation: 10 min
cooking: 50 min
total: 1 hour

Pasta with cream of potatoes and sausages "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1548924560_257_Pasta-with-cream-of-potatoes-and-sausages-Italian-Cuisine.jpg "class = "img-fluid w-100 lazyload — Pasta with cream of potatoes and sausages

Method

How to make pasta with cream of potatoes and sausages

Wash and peel the potatoes and cut into small cubes.
Peel the onion and chop it.

Put the vegetables in a pan with a little oil and cook for 5-10 minutes.
Add the stock and cook over low heat with the lid until the potatoes start to run out, but do not let the stock dry completely (if it gets too dry, add a little water). It will take about 20-30 minutes.
At the end of the cooking add the turmeric.

Blend the potatoes with the remaining broth: you will have to obtain a smooth, homogeneous and creamy mixture.
Season with salt and set aside.

Remove the gut from the sausages and shell them a little, then brown them in a pan with a little oil.

Cook the pasta draining it al dente and remembering to keep aside a little 'cooking water.
Add the potato cream paste, adding cooking water if necessary.
Add the sausages and cook for a minute, then Tecate with pepper and Parmesan cheese.

Your pasta with cream of potatoes and sausages is ready: serve and serve immediately.

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Baked sausages – baked sausage recipe – Italian Cuisine

Prepare all the ingredients: first cut the sausages into horizontal cuts. Then wash and clean the vegetables and the fruit and cut the potatoes and the apples into small pieces, slice the onions and cut into the carrots.

Arrange all the ingredients in a pan, add salt, pepper and oil and mix gently.
Bake at 200 ° C in a preheated oven, after 5 minutes with the beer and cook for 20-25 minutes. Test the cooking of the potatoes with the prongs of a fork: if the potato slips off easily from the fork, cooking is complete.

Let it cool slightly and serve your baked sausages.

TAGS: Recipe baked sausages | How to prepare baked sausages | Baked sausages recipe

Traditional sausages: learn to choose and match them – Italian Cuisine

Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood.

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Marco d'Oggiono, who was he? Without sin of irreverence, it must be said that the name of this Renaissance painter born in the town of Oggiono, is not so well known to most: yet he was one of the favorite disciples of Leonardo da Vinci and his paintings are kept in large museums.

Just to pay tribute to his most illustrious fellow citizen, the Spreafico family has baptized Marco d'Oggiono his ham factory: and tasting the excellent charcuterie that they produce for more than 70 years, with passion and craftsmanship, we can say that the result is worthy of the master to whom they have dedicated it.

Today to drive the sausage factory are the three brothers Spreafico, Agnese (guest of our studio), Giulia and Dionigi: they were their parents, in 1945, to found the company, focusing on that raw ham that is still their flagship, but which is not at home in Brianza.

Essential, for the perfect natural seasoning, is the position of the ham factory in Lariano triangle, between the two branches of Lake Como. "Here, says Agnese," the fresh air of the hills intersects with that of the lake (the Lario and three minors), it is never very dry or humid, and allows us to use very little salt ". It is no coincidence that the pride of the raw ham Marco d'Oggiono it's the exceptional sweetness, a lot appreciated by emblazoned restaurateurs and chefs, with which the sausage factory mainly works.

But to savor it you can make a visit to the farm, where many excellent salami are sold: like the classic salami Brianza, but prepared with meat from Italian pigs of the raw prosciutto dop dough; the new Celtic Line (see recipes), with a smoke so delicate as to be perceived as a nuance of taste; cold meats to be cooked, including the awarded liver mortadella and the cotechino vaniglia from Brianza, with a spicy fragrance. And then bacon, speck, bologna, cup. A true example of high craftsmanship.

Agnese Spreafico (left) with Chiara Caprettini, blogger and writer, author of the dishes

Texts by Marina Cella
Recipes and preparation of Chiara Caprettini
Video Diego Stadiotti

Raw ham Marco d'Oggiono

Produced only from thighs of heavy pig of the Po Valley, with little sea salt and no preservatives, seasoned naturally in ventilated rooms (16-22 months, up to 30). It is soft and fragrant, very sweet and digestible. Appointed Traditional Food Product (PAT) by the Lombardy Region.

Bresaola the sweet Chianina

Handmade, is prepared with cow's tip of valuable Chianina breed. It has a subtle texture, fine fibers that melt in the mouth and a sweet and slightly spicy taste.

Celtic Lard

It is characterized by one light smoked never intrusive. Prepared with heavy pig, is worked dry and seasoned with tenuous herbal scent aromatic.

knoll

It's a Italian pork belly, rolled up, cooked and slightly smoked. It belongs to the Celtic Line, the same of lard, characterized by a slight taste of smoke.

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How to make pasta with cream of potatoes and sausages

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Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood. <! – send by email ->

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Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood.

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