Spaghetti with chianti, salsiccia in a caciocavallo cheese-nest

25/04/2013 - Ingredients for 4 people:

- 400 g spaghetti alla chitarra "Pastificio Mancini"
- 2 fresh pork sausages "Al Berlinghetto"
- 200 g of grated Sicilian caciocavallo "Caseificio Poma Gioacchino"
- Extra Virgin Olive Oil "Podere Spazzavento"
- Salt from Trapani "Oro di Sicilia"
- 2 glasses of red wine Chianti DOCG 2011 SUPERIORE "Podere Spazzavento"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g spaghetti alla chitarra "Pastificio Mancini"
- 2 fresh pork sausages "Al Berlinghetto"
- 200 g of grated Sicilian caciocavallo "Caseificio Poma Gioacchino"
- Extra Virgin olive Oil "Podere Spazzavento"
- salt from Trapani "Oro di Sicilia"
- 2 glasses of red wine Chianti DOCG 2011 SUPERIORE "Podere Spazzavento"

Cut the sausage into small pieces and fry in a pan for about 10 minutes.

Cook the spaghetti alla chitarra for about 4 minutes.

Deglaze the sausage with 2 glasses of Chianti. Drain the spaghetti before they are cooked and add to the pan with the wine to cook them al dente there. Serve with plenty of grated Sicilian caciocavallo.

For the cheese-nest:
- 3 tablespoons grated caciocavallo each

Heat a pan on the stove and distribute in it 3 tablespoons grated caciocavallo. Once the cheese is crispy, turn and fry for another minute. Remove from the pan and place over a cup to form a nest-shape. Let it cool.

Serve the pasta in the nest.

Recommended wine: Chianti DOCG 2011 SUPERIORE "Podere Spazzavento"