Gramigna with goose sauce

  • Difficulté


  • 320 g0SX0031
  • 150 g walnut kernels
  • 120 g goose batù
  • 10 g Italian parsley
  • 3 tbsp milk
  • 4 tbsp grated Parmesan cheese
  • salt
Gramigna n° 31


Coarsely chop the nut kernels, slice the batù, the meat and the fat into tiny cubes. Place these cubes in a small pan over a low heat and cook in a uncovered pan. After 5-6 minutes add the kernels. Rinse and chop the parsley and add it to the meats and nut after 3-4 minutes.Flavour and sprinkle with milk, mixing well; season with salt, simmer for 3 more minutes then remove the pan from the heat. Cook the pasta in a pan with plenty of boiling salted water and drain when al dente. Sprinkle the pasta with grated parmesan, pour the sauce over it, mix well and serve.