- 400 g white all-purpose flour
- 200 g warm water
- 100 g rocket
- 1 lightly beaten egg white
- salt to taste
- 250 g crumbled sausage
- 150 g cherry tomatoes cut in quarters
- 100 g Formaggio di Fossa di Sogliano PDO cheese
- 30 g Romagna Sangiovese Superiore CDO wine
- Extra virgin olive oil Colline di Romagna PDO to taste
Preparazione
For the pasta take all the ingredients and knead to obtain a smooth dough; let it rest for a few minutes and make the strozzapreti. Sear the crumbled sausage in a non-stick pan with a drop of Extra virgin olive oil Colline di Romagna, add the red wine until all the alcohol evaporates; add the cut cherry tomatoes and cook. Cook the strozzapreti separately in plenty of salted boiling water, drain and stir in the pan with the sausage and cherry tomato sauce. Serve the dish hot and finish with shavings of Formaggio di Fossa di Sogliano cheese.
Ricetta di: Chef Sergio Ferrarini e Chef Andrea Biondi (Associazione Professionale Cuochi Italiani)