Tagliatelle Sorriso with Pepper Cream and Sausage Powder

Ricetta - Tagliatelle Sorriso con crema di peperoni e polvere di salsiccia

Tagliatelle Sorriso with Pepper Cream and Sausage Powder

A classic choice of the great tradition of Italian pasta that recalls childhood when the Tagliatelle were dried on the reeds.

A very tasty #PastaYourWay #Inclusive #Stories recipe for true gourmets prepared by Sabina Martorana.

The smile, visually expressed by an oval plate that traces its shape, is inspired above all by the ingredients: tagliatelle, one of the classic shapes of the great tradition of made in Italy pasta; yellow peppers, which give their intense touch of aroma, color and flavor; Nebrodi pork sausage, a rare pig raised in a semi-wild and wild state in the Nebrodi Mountains area (provinces of Messina, Enna and Catania) and a Slow Food presidium.

VIDEO RECIPE:

Ingredients

350 g of Organic BERRUTO 1881 Tagliatelle (n.88)

700 g of black pork sausage

4 yellow peppers (1 for garnish)

½ leek

1 tablespoon of vegetable cream

2 cloves of garlic

1 sprig of rosemary

Extra virgin olive oil / salt / pepper to taste

Preparation

Preheat the oven to 200 degrees
Wash and dry the peppers, place them on the baking tray lined with parchment paper, cook for 1 hour (turning them every 15 min.)
When cooked, remove the stalk, filaments and seeds
Prepare garlic flavored oil: peel the garlic cloves, wash them, dry them and blend them in the miniper with 120 ml of oil
Prepare the sausage powder: remove the sausage casing, shell it with your hands and put it in a pan to brown over medium heat, cooking it until the liquids are eliminated
Line a baking tray lined with parchment paper, pour the sausage and let it dry in a preheated oven at 60 ° C for 40 min., Then blend everything until you get a powder
Pour the powder onto the baking tray lined with parchment paper and bake at 60 ° for 30 min., Then pour it into a container
Fry the leek cut into slices in the sausage cooking pan with a drizzle of extra virgin olive oil
Prepare the pepper cream: blend the peppers in the blender with the flavored oil, leek and cream
Cook the tagliatelle al dente in lightly salted water, then stir them in a pan with the pepper cream
Serve the noodles with plenty of sausage powder and decorate with a few strips of pepper and a sprig of rosemary