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 …