CORZETTI del Pastificio Artigianale Alta Valle Scrivia
with Datterini Tomatoes, Sausage and Sardinian Pecorino
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
Ingredients for 4 people:
8 datterini tomatoes
100gr di sausage
100gr of Sardinian Pecorino cheese
4 tablespoon of extra virgin olive oil
white wine for deglazing
salt and chilli pepper.
Fry the Scallion in the olive oil and add the crumbled sausage meat, deglaze the pan with some wine and and add the cut tomatoes.
Cook the corzetti in abundant salted water.
When cooked add to the sauce and toss with shavings of pecorino, a pinch of chilli and then serve.
A Production by NGAME and iBANANA, genoese music Trio Universal “Ricordo de Ciavai” kindly lent by DEVEGA available on Amazon and iTunes.
Download this recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/corzetti/