Orecchiette with friarielli cream and sausage

100 g AIA Paesana Luganega

80 g of fresh (or dry) orecchiette

1 red chili pepper

100 g of friarielli

Extra virgin olive oil

Salt

Pepper

150 g of mushrooms

A teaspoon of chopped parsley

100 g of raspberries

1 can of soda

Description

Never give up the pleasure of good cooking, even when you are at the office or university: that's why we want to propose a lunch box based on orecchiette with friarielli cream, sausage and chili pepper, fennel salad, orange and breadsticks.

Perfect also for all university students who, between one lesson and another, do not want to give up the pleasure of tasting a dish of Italian tradition, this recipe is easy and very quick to prepare.

The lunch box based on orecchiette with friarielli cream, sausage and chili pepper, fennel salad, orange and breadsticks will become one of your favorite recipes: find out how to prepare it!

Luganega Paesana

Procedure

Clean the friarielli and blanch them in salted water, then drain them and, in the same cooking water, cook the orecchiette. In the meantime, in a small pan, fry a clove of garlic with the chili pepper cut into slices in a drizzle of oil. Add the AIA Paesana Luganega sausage cut into pieces and let it brown well.

Blend the friarielli and add them to the sausage, drain the pasta al dente and season it. Clean the fennel well and cut them into thin slices, season them with extra virgin olive oil, salt, pepper.

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