Tagliatelle creamed in turnip tops with white sausage ragù and Malvasia
Preparation
20 minutes
Cooking
1 hour
Portions
2
Difficulty
Easy
Ingredients
- Tagliatelle 200 gr
- Turnip tops 200 gr
- Fresh sausage 100 gr
- Parmesan cheese 50 g
- 1 stalk of celery
- Carrot 1
- 1/2 onion
- Salt
- Malvasia wine 50 ml
- Extra virgin olive oil
- Pepper
Procedure
Sauté the celery, carrot, and onion in extra virgin olive oil, add the crumbled sausage, and let it brown and flavor. Deglaze with white wine. Season with salt and cook for an hour.
Blanch the turnip tops and cool them in ice water, sauté them in a pan with garlic and oil, and blend with an immersion blender.
Cook the tagliatelle and toss them in the pan with the turnip greens cream, adding the Parmesan cheese with the heat off.
Plate the tagliatelle with creamed turnip tops, adding the sausage ragù.