Il Primo
Following our attendance to the festival of the primi piatti in Foligno last weekend, my Dad stocked our cupboards with different pasta shapes, and wines, cheeses and salumi! We have a good stock which might last till Christmas! Might, I said eh! :)
One of the special pasta we got is this tart-like shaped pasta which today Chris prepared with one of his spontaneous recipes. Have a look!
[caption id=”attachment_568" align=”aligncenter” width=”500" caption=”Sausage & cauliflower filled pasta”]
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Pasta filled with sausage and cauliflower mixture
Ingredients for 4 persons:
- 4 pasta shapes (you can fill in lumachoni instead)
- 1 small onion
- half a glass red wine
- 2 Maltese sausages
- 1kg fresh tomatoes
- 150g lentils (I used tinned ones)
- dried oregano
- half a cauliflower
- 2 eggs
- 60g grated parmesan
- extra virgin olive oil
- salt & pepper
Finely chop the onion and add to a saucepan in some extra virgin olive oil. Then remove the skin from the sausage and add to the pan crumbled into small pieces. Pour in the red wine and leave to evaporate. Meanwhile, place the fresh tomatoes in boiling water, peel them, remove seeds and chop them. When the wine has evaporated add the tomatoes to the pan, the oregano, salt & pepper and leave to simmer for around 20 minutes. Separately, boil the cauliflower florets until tender and then finely chop. Add 2 beaten eggs and some grated parmesan and leave the mixture aside.
In a pan of boiling water, throw the pasta and cook for half the time indicated on the packet instructions. Drain and fill in with the tomato and sausage sauce. Top with the cauliflower and egg mixture and sprinkle with grated parmesan and olive oil. Place the filled pasta in an ovenproof dish, add some water in the base and cook in a pre-heated oven of 180 degress celsius until the pasta is browned on top.
