Fresh tagliolini with broccoli and fennel sausage

Name: fresh tagliolini with broccoli and fennel sausage
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 stump Broccoli; 200 g fennel thyme sausage; 2 el (peanut) oil; 1 toe garlic; 25 g Yama breadcrumbs; 250 g fresh tagliolini bicolore; 10 g celery; 100 g ricotta

Homemade sauce of celery and ricotta. Together with the seasoned sausage and fresh pasta: simple but so tasty.

Ingredients

Kitchen Stuff

1 blender

Directions

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.
When the water boils, add the broccoli to 1 pan and cook for 4 minutes. Drain and drain well. Let alone until use.
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.
Meanwhile, clean the garlic and cut it fine.
Heat the oil in a frying pan and fry the garlic with the crispy crumb in 3 min until pangrattato (crispy crumb).
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.
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.
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.