Two excellences of Piedmont combine to create a bold recipe. One of the most famous red wines in Italy and one of the tastiest cheeses from our territory are combined to create an exquisitely tasty dish.
Cravattine with Barolo wine and Castelmagno cheese
Time to complete:
25
Two excellences of Piedmont combine to create a bold recipe. One of the most famous red wines in Italy and one of the tastiest cheeses from our territory are combined to create an exquisitely tasty dish.
Ingredients for 2 servings
- 200g of Cravattine 60 Agnesi
- 1 glass of Barolo wine
- 60g Castelmagno cheese
- 30g shallots
- 30g butter
- 30g cream
- salt
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Cravattine N° 60
- Melt the butter in a pan and add the shallots chopped into small pieces. Brown slightly and simmer with the wine until reduced. Add the cream and the salt.
- Cook the Cravattine for 6 minutes, until ‘al dente’, then sauté in the pan with the sauce.
- Stir the sauce into the Cravattine, sprinkle some Castelmagno cheese on top and keep stirring. Finally, add another pinch of Castelmagno cheese to give it a final edge.
Here's how it's done!
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