Egg Nest Fettuccine N°94


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250 g Rummo Egg Nest Fettuccine N°94
3 eggs
100 g Italian sausage
100 g ground meat
100 g mozzarella, cut in cubes
100 g baked ham, cut in cubes
80 g green peas
2 spring onions
100 ml milk
50 g pecorino, grated
80 g parmesan cheese, grated
8 basil leaves
100 ml white wine
Salt and pepper, to taste
Extra virgin olive oil, as needed
Butter, as needed


First, make the meatballs: Salt the ground meat to taste. Form 1-cm meatballs, dust them in flour, fry them, and season with pepper. Thinly slice the onions, and lightly brown them in a bit of olive oil. Add the sausage and sauté, breaking into as small pieces as possible, tossing to blend the flavors. Deglaze with white wine, allowing the alcohol to evaporate. Add the peas and 1/2 cup of boiling water and let cook until tender. Meanwhile, beat the three eggs with a pinch of salt. Add the grated cheeses and milk, blending well to create a creamy mixture. In a large pot of salted boiling water, cook the fettuccine for 3 minutes. Remove, still “al dente”, directly into the pan with the sausage and peas, and sauté. Remove from the flame and add meatballs, cubed ham, the cheese and egg mixture, and the cubed mozzarella. Butter a baking dish and coat with breadcrumbs. Pour the pasta mixture now including all the ingredients into the pan. Dust with breadcrumbs and dot with butter. Bake for 30 minutes at 180º C.