Country style Millerighe

  • Difficulty


  • 300 g0SX0025
  • 1 small bunch Italian parsley
  • 1 dl milk
  • 1 knob butter
  • 1 onion
  • 60 g fresh sausage
  • 250 g courgettes
  • 70 g grated Emmental cheese
  • salt and pepper
Millerighe n° 25


Top and tail the courgettes, rinse them and slice them into 3 cm long strips; peel the sausage and crumble it; peel, rinse and finely chop the onion; rinse the basil leaves and slice them into strips.Heat a dash of olive oil in a saucepan and brown it for a few minutes, stirring with a wooden spoon.Drain the sausage and, in the same pan, add the onion frying it until soft but not golden.Add the courgettes, a smattering of salt and a grind of pepper and simmer for 7-8 minutes; put the sausage back in the pan; add the milk, the basil and bring to the boil again.In the meantime cook the pasta in a large saucepan with plenty of boiling salted water, drain it al dente and pour it in the pan with the sauce sprinkle half of the grated Emmental and mix well.Grease a pyrex dish with a knob of butter, sprinkle it with the remaining emmental and put it in a preheated oven at 200 °C for about 10 minutes. Garnish with basil tufts to taste and serve.