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Fresh tagliolini with broccoli and fennel sausage
Homemade sauce of celery and ricotta. Together with the seasoned sausage and fresh pasta: simple but so tasty.
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Ingredients
Directions
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Bring 2 large pans of water with possibly salt to the boil. Meanwhile cut the broccoli into florets, peel the stalk and cut into pieces.
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When the water boils, add the broccoli to 1 pan and cook for 4 minutes. Drain and drain well. Let alone until use.
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Meanwhile, remove the skin from the sausages. Heat the oil in a frying pan and fry the sausage meat for 5 minutes on a high heat. Press the meat into pieces with a wooden spoon.
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Meanwhile, clean the garlic and cut it fine.
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Heat the oil in a frying pan and fry the garlic with the crispy crumb in 3 min until pangrattato (crispy crumb).
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Boil the pasta for 4 minutes in the second pan of boiling water. In the meantime, cut the celery coarsely and ¾ together with the ricotta in a high cup.
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Drain the pasta and collect a cup of cooking liquid. Puree the celery, ricotta and some cooking water into an even sauce. Season with pepper.
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Mix the sauce with the pasta. Spoon the broccoli and fennel sausage carefully. Spread over deep plates, sprinkle with the pangrattato and the rest of the celery.
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Nutrition
1.040Calories
Sodium20% DV480mg
Fat78% DV51g
Protein96% DV48g
Carbs30% DV91g
Fiber52% DV13g
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