Di: Alan Rosa
Per la preparazione dei canneroni con sugo:
In una pentola cuocere al dente in abbondante acqua bollente salata, 320 g di canneroni.
Versare l’olio extra vergine di oliva in una pentola, unirvi 4 spicchi d’aglio e 1 peperoncino interi e cuocerli a fuoco dolce.
Aggiungere 500 g di pasta di luganighetta di selvaggina ed imbiondirla spezzettandola il più possibile con l’aiuto di una frusta.
Sbollentare 5 pomodori grandi maturi, pelarli, privarli dei semi, tagliarli a dadini ed unirli alla luganighetta.
Proseguire la cottura per alcuni minuti e nel frattempo tritare il prezzemolo.
Scolare la pasta ed unirla alla salsa, spolverarla con Parmigiano-Reggiano grattugiato e il prezzemolo tritato. Servire.
Canneroni con sugo alla luganighetta di selvaggina
RSI Food 28.09.2011, 10:23
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