Today we are going to share a little pearl of wisdom
In the kitchen there’s a smell of novelty! Here you are our “Chicche di patate”!
They are only prepared with the best, genuine and authentic ingredients, just like the homemade pasta. Their characteristic diced shape and their smooth surface make our new shape perfect for today’s dish: a colorful and tasty first course.
400 gr. Antonio Amato Chicche di patate
500 gr. Pumpkin
250 gr. Sausage
Grated Cheese to taste
Sage to taste
1 Glass of White Wine
Clean the pumpkin by removing the peel and cut it into cubes. Cook them in salted water, the same where you will then boil our Chicche. In the meanwhile, chop the shallot and brown it with the sausage. Pour 1 glass of white wine halfway through cooking and add a sprig of sage. Drain the diced pumpkin when well cooked, leaving aside the water for your pasta. Add the pumpkin to the sausage, brown it for a few minutes until you get a thicker sauce. Add a sprinkling of grated cheese, stir your pasta in and decorate it with just a touch of sage before serving. Enjoy your dish!
"Pasta alla norma” becomes a light recipe
11 October 2018
Strong flavors and simple ingredients for a first course full of traditions
25 July 2018
A journey of flavors between two regions kissed by the sun for a recipe created in the shadow of two volcanoes.
22 June 2018
In search of the precious red gold
06 May 2018