Pasta and Fossa fondue, cracklings and sage

INGREDIENTS

• 180 g gluten-free Penne rigate or another Rummo pasta format
• Two tablespoons of coarse salt
• 70 g fresh milk or, alternatively, Virgil cooking cream
• 100 g of Fossa cheese from Sogliano DOP
• A handful of Ciccioli Romagnoli
• A few fresh sage leaves
• A few tablespoons of extra virgin olive oil “Poggio al Monte”

RECIPE

We begin by placing a large pot with hot water and the two tablespoons of coarse salt on the stove.

To prepare the pit cheese fondue, we heat the milk, or cream, in a small saucepan. Separately, in a bowl, grate the Sogliano fossa cheese as fine as possible.
We wait for the milk to come to a boil, add the grated cheese and let it boil until it has melted completely.

We keep this cream aside until it is time to use it.

At this point we can cook the gluten-free penne rigate, so we pour them into the pot with boiling water and stir occasionally.

While the pasta is cooking, we turn our attention to the sage, which should be washed and dried carefully. We heat a drizzle of extra virgin olive oil in a frying pan and, once hot, fry the sage leaves for a few seconds on both sides.

We drain them on paper towels and keep them warm.

Finally, we crumble the cracklings with a knife until a coarse powder is obtained.

When the pasta is cooked, we drain it and dress it with a drizzle of extra virgin olive oil or, if we like, white truffle oil.

We arrange a few spoonfuls of Sogliano pit cheese fondue on the bottom of the plate, lay the pasta on top, and top with crackling powder and fried sage.