Di: Dario Ranza e Loris Meot
Portare l’acqua ad ebollizione e salare e versarvi la pasta e cuocere.
Spellare la salsiccia e tagliare a tocchetti e rosolare la salsiccia nell’olio. Togliere il grasso in eccesso e sfumare con il vino.
Lavare il prezzemolo e tagliuzzarne le foglie.
Preparare i tuorli.
Scolare la pasta tenendo un pochino d’acqua e versarla sulla salsiccia
Aggiungere i formaggi
Stemperare il tuorlo con l’acqua calda e mantecarci la pasta
Finire con il pepe ed il prezzemolo
Eventualmente aggiungere un altro pochino di acqua cottura. Porzionare e decorare a piacere.
Tacozzette di Gragnano alla carbonara nostrana
RSI Ticino Gourmet Tour 29.08.2022, 12:00
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