Natalini A Christmas recipe that comes from Liguria is one of natalini with tripe, which was originally posted on the blog
Liguricettario , whom I thank for permission. The natalini are a special kind of macaroni and the pasta Moisello Ceranesi is one of the few who still produce this special Christmas pastry. Too many blog readers to Tripe merry Christmas and happy holidays!
Ingredients for 4 servings: 500 grams of pasta that natalini (kind of macaroni fringes of durum wheat), a liter of rich broth (the fine capon), a pound of tripe stew made to go , 200 grams of sausage, giblets, a handful of Italian pine nuts, 2-3 ribs boiled thistle (minus the celery well), grated Parmesan cheese, butter, Ligurian extra virgin olive oil, salt to taste. Preparation time: 30 minutes. The implementation provides separate operations. Prepare the broth and degrease it. A party tripe stew. Jump sausage (already pitted and diced) in oil with the giblets and pine nuts. Jumping off the coast of thistle already boiled in butter. When the broth boils natalini the plunge and, in the middle of cooking, all the remaining ingredients. When natalini are ready, "al dente, Serve sprinkled with parmesan. Christmas classic dish but sometimes poor, dry pasta and fifth quarter. The suggested wine pairing is an example IGT Colline Granaccia Savona.
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