Ingredients for 4 people
- 480g Canuti Quadroni with Potatoes
- 120g pressed ciccioli (pressed pork scraps)
- 50g plain yoghurt
- 100ml meat stock
- 50ml white wine
- 4g sage
- 1 bay leaf
- 40g grated Parmigiano Reggiano cheese
- Pepper and nutmeg
Heat the stock in a pan, add the diced ciccioli and melt over low heat, add the bay leaf and moisten with the wine. Allow to evaporate, and then add the yogurt and some freshly ground nutmeg and pepper.
Cook the Canuti Quadroni with Potatoes in abundant boiling salted water, drain and toss in a non-stick pan with the sauce. Arrange the pasta on the serving dishes, and sprinkle with grated Parmigiano Reggiano and sage cut into thin strips.