30'' Medium

Tagliatelle with grapes and sausage


• 250 gr egg paste
• 150 gr of rose grapes
• 250 gr of pork sausage
• 2 thyme sprigs
• 5 glasses of white wine
• 2 vines leaves
• extravirgin olive oil
• black pepper
• salt


  • Wash the berries of grapes, dry them and cut the bigger in half. Sprinkle sausage, reduce in pieces and fry for about 5 minutes in a non-stick frying pan with 4 tablespoons of oil. As soon as it begins to sizzle, pour half a glass of white wine and let it evaporate a bit. At this point, you also combine thyme leaves, a nice grip of salt and grape berries. Then continue to bake for about 15 minutes.
  • Cut the thin strips of vine leaves thoroughly after washing them (they must be untreated, careful with those found attached to the clusters). Fry this julienne of vines, for a few minutes, in warm oil, drain and heat it. Meanwhile, boil the abundant, slightly salty water and put the tagliatelle.
  • Drop the noodles into the pan with sausage and grape sauce and mix. Put it in the dishes and decorate it with julienne of fried leaves and a ground of black pepper

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Tagliatelle with grapes and sausage


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