Sagnette abruzzesi au gratin with sherry

  • Difficulty


  • 350 g0SX0089
  • ½ glass dry white wine
  • 300 g fresh sausage
  • 1 carrot
  • 1 small glass Sherry
  • 20 g Butter
  • 3 tbsp grated Parmesan cheese
  • 1 stick celery
  • 1 onion
  • 200 g Fontina
  • salt and pepper
Sagnette Abruzzesi n° 89


Remove the skin from the sausage, then crumble it and keep it aside.Chop the fontina in thin strips, once the skin has been removed put them aside.Trim and peel the carrot, clean the celery, peel the onion; wash all these vegetables, dry them and slice them finely.Blanch the tomatoes in boiling water, drain them, peel and deseed them, remove cooking water and chop them coarsely.Heat some oil in a saucepan, add the crumbled sausage and brown it till it is evenly golden; drain it and put it on the side.In the same saucepan fry the onion mix lightly without allowing it to golden; pour the white wine and the sherry then let them evaporate over a high heat.Add the browned sausage, kept on the side earlier, and the chopped tomatoes; season with a pinch of salt and pepper, simmer the ragù, over a medium heat, for about 20 minutes, stirring from time to time with a wooden spoon.In the meanwhile cook the pasta in plenty of salted water; drain it al dente and season it with 2/3 of the sausage ragù; and with 2 tbsp of parmesan.Arrange half of the pasta in a layer in a greased pyrex dish; pour some of the left over ragù; and half of the fontina segments.Cover with the left over pasta and with the segments of fontina then sprinkle with grated parmesan.Put the pyrex dish in a preheated oven at 200 °C, for about 10 minutes, allowing the oven baked pasticcio to lightly cook au gratin; serve warm.