Caccavelli Gragnano
to Alme
A tasty collaboration with http://www.lafabbricadellapastadigragnano.it/ begins with my favorite ingredient, the pasta! Yes, but then that pasta! That's the best ... Gragnano! Start with a format that immediately attracted me as soon as I saw the Caccavelli ... beautiful, Saporta ... huge!
For 2 people (not true! Me the most are eaten alone .. ah .. aahh)
2 Caccavelli La Fabbriìca pulp Gragnano "
2 sausages 300g Neapolitan
frijarielli
of a buffalo mozzarella
A bit of milk 1 tablespoon heavy cream 2
the wild (the town is fine, not easy for all the wild)
almonds pistachios
Boil salted water and Caccavelli cook al dente, about 15 minutes. Meanwhile, cook in a little oil to the two wild and more than half of frijarielli with sausage crumbled, while the rest should be boiled. In the second part of frijarielli boiled add a bit of oil and pepper and whisk to smooth. Same procedure with a blend of buffalo mozzarella with a little 'milk and cream and make it creamy. Remove hot water in passing the cuticle of pistachios and almonds and toast them in a pan, then chop coarsely. Caccavelli Drain and stuff with the sausage and friarielli, cover with a couple of tablespoons of cream and mozzarella gratin them in the oven. Arrange on a plate and decorate with cream frijarielli mixed with a little 'cream cheese with the fried friarielli and add the chopped pistachios and almonds, combine all of a good glass of Aglianico del Taburno.
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