Gnocchetti pasta from Sardinia with sausage ragôut and Occelli® with Fruit and Muscat Grappa
Gnocchetti pasta from the Region of Sardinia gr. 320
Occelli® with Fruit and Muscat Grappa gr. 120
Sausage meat gr. 100
White wine gr. 150
Beppino Occelli® Butter gr. 80
Onion gr. 30
Leek gr. 10
Carrot gr. 10
Celery gr. 10
Rosemary and Sage as needed
Bay leaf n. 2
Extra Virgin Olive Oil as needed
Salt and pepper as needed
Gently fry the herbs, the finely chopped onion, carrot, celery and leek in Occelli® Butter and extra virgin olive oil.
Add the sausage meat and brown, deglaze with the white wine and finish cooking over a gentle heat adding, if necessary, meat stock and season with salt and pepper.
Remove the fruit from the cheese and dice it. Grate the cheese.
Cook the gnocchetti pasta in plenty of boiling salted water then transfer them to a pan with the ragout and stir in the Occelli® with Fruit and Muscat Grappa.
For this recipe the following have been used:
Occelli® alla Frutta e Grappa di Moscato (with Fruit and Muscat Grappa)
Beppino Occelli® Butter