{"id":8657,"date":"2022-08-02T18:04:08","date_gmt":"2022-08-02T18:04:08","guid":{"rendered":"https:\/\/www.fossegozzi.com\/2022\/08\/02\/pasta-and-fossa-fondue-cracklings-and-sage\/"},"modified":"2022-09-18T18:40:21","modified_gmt":"2022-09-18T18:40:21","slug":"pasta-and-fossa-fondue-cracklings-and-sage","status":"publish","type":"post","link":"https:\/\/www.fossegozzi.com\/en\/2022\/08\/02\/pasta-and-fossa-fondue-cracklings-and-sage\/","title":{"rendered":"Pasta and Fossa fondue, cracklings and sage"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTS<\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>180 g gluten-free Penne rigate or another Rummo pasta format<\/li><li>Two tablespoons of coarse salt<\/li><li>70 g fresh milk or, alternatively, Virgil cooking cream<\/li><li>100 g of Fossa cheese from Sogliano DOP<\/li><li>A handful of Ciccioli Romagnoli<\/li><li>A few fresh sage leaves<\/li><li>A few tablespoons of extra virgin olive oil &#8220;Poggio al Monte&#8221;<\/li><\/ul>\n\n<p class=\"wp-block-paragraph\">RECIPE<\/p>\n\n<p class=\"wp-block-paragraph\">We begin <strong>by placing<\/strong> a large pot with <strong>hot water<\/strong> and the two tablespoons of coarse salt on <strong>the stove<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">To prepare the <strong>pit cheese fondue<\/strong>, we heat the milk, or cream, in a small saucepan. Separately, in a bowl, <strong>grate the Sogliano fossa cheese<\/strong> as fine as possible.  <br\/>We wait for the milk to come to a boil, add the grated cheese and <strong>let it boil<\/strong> until it has melted completely.<\/p>\n\n<p class=\"wp-block-paragraph\">We keep this cream aside until it is time to use it.<\/p>\n\n<p class=\"wp-block-paragraph\">At this point we can cook the <strong>gluten-free penne rigate<\/strong>, so we pour them into the pot with <strong>boiling water<\/strong> and stir occasionally.<\/p>\n\n<p class=\"wp-block-paragraph\">While the pasta is cooking, we turn our attention to the <strong>sage<\/strong>, which should be washed and dried carefully. We <strong>heat a drizzle of extra virgin olive oil<\/strong> in a frying pan and, once hot, <strong>fry <\/strong><strong>the sage leaves<\/strong> for a few seconds on both sides.<\/p>\n\n<p class=\"wp-block-paragraph\">We drain them on paper towels and keep them warm.<\/p>\n\n<p class=\"wp-block-paragraph\">Finally, <strong>we crumble the cracklings<\/strong> with a knife until a coarse powder is obtained.<\/p>\n\n<p class=\"wp-block-paragraph\">When the pasta is cooked, we drain it and <strong>dress it with a drizzle of extra virgin olive oil<\/strong> or, if we like, <a href=\"https:\/\/www.qooking.it\/it\/prodotti\/tartufi\/olio-extravergine-di-oliva-al-tartufo-bianco-175-ml.html\" target=\"_blank\" rel=\"noreferrer noopener\">white truffle oil<\/a>.  <\/p>\n\n<p class=\"wp-block-paragraph\">We arrange a few spoonfuls of <strong>Sogliano pit cheese fondue<\/strong> on the bottom of the plate, lay the pasta on top, and <strong>top<\/strong> with <strong>crackling powder and fried sage<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8220;Poggio al Monte&#8221; RECIPE [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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