Pasta alla Genzianella with fresh Brescia pork salamelle, cherry tomatoes and Nostrano Valtrompia DOP cheese
A recipe proposed by chef Amelia Bettinsoli of Trattoria Genzianella in Lodrino for the 2018 Resilient Valleys Gastronomic Workshop, discovering the flavors of the Trompia and Sabbia Valleys. Pasta alla Genzianella is a tasty first course that tastes of tradition, a great idea to propose to your family or guests, both during weekday lunch but also for the classic Sunday lunch.
Let’s put on our aprons and get busy!
Preparation of gentian pasta
- Begin the preparation of pasta alla genzianella with the sausage and tomato sauce. First, sauté the butter and onion. Once browned, add the
fresh sausages previously peeled and chopped. Add salt, pepper and nutmeg to taste. - Remember that sausage is always quite savory and spicy so dose the salt and pepper consciously so as not to get an overly salty dish.
- Once the water from the sausages has evaporated, add the tomato puree with 2 tablespoons of sugar and continue cooking for about 1 hour and 30 minutes.
- Meanwhile, bring plenty of water to a boil, salt it and boil 400 g of your favorite short pasta. Drain the pasta al dente, transfer it to the skillet and toss it on the stove to season. Stir in the cream, parsley and Nostrano Valtrompia DOP cheese.
All you will have to do, is to serve the dish to your guests while it is still piping hot.
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