INGREDIENTS
100 g orecchiette
2 sausages
1 small leek
15g parsley
15g butter and olive oil
30g Parmesan cheese
salt, pepper
PREPARATION
Cook orecchiette in salted water until al dente.
Peel the sausages from their skins and cut them into small cubes, then fry them in a pan with olive oil.
Cut the leek into small strips and add it to the sausage and fry both until the orecchiette are golden brown.
Stir in butter for a nutty, slightly sweet depth; then add the chopped parsley. Add a splash of pasta water and some grated Parmesan for a creamy texture.
Finally, fold in the cooked orecchiette
Serve to taste
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DRINKING RECOMMENDATION
WHITE WINE
BERGDOLT RIPE & NICE - REVERSE SAUVIGNON BLANC
or
RED WINE