Gramigna with salami paste and dried tomatoes

Recipe ingredients:

(for 4 people)

Pasta
Pasta of hard wheat semolina ""gramigna"" to taste

Felino salami paste
500 g of fresh Salami Felino
500 g cherry tomatoes
30 g of white onion
10 g of carrot
Salt to taste
Pepper to taste
1 liter of vegetable broth
5 cl of still white wine

Dried tomatoes
500 g tomatoes Datterino
100 g of extra virgin olive oil
A clove of garlic
10 g of fresh oregano
Salt to taste
Pepper to taste

Preparation:

Pasta
Cook the pasta in plenty salted water.

Felino salami paste
Sauté in a pan with a little extra virgin olive oil a brunoise of carrot and onion, add the Salami Felino and brown gently for at least 20 minutes, then sprinkle with the still white wine then let it evaporate. Add the vegetable stockbroth and cook over moderate heat for at least three hours, checking that the preparation does not remain without liquid.

Dried tomatoes
Clean and wash the tomatoes, place them in a steel pan seasoned with extra virgin, garlic, oregano, salt and pepper and let them dry in the oven for 3 hours at 80° C, then sauté in a hot frying pan with a drizzle of extra virgin olive oil.

Presentation:

Drain the gramigna pasta, season it with the Felino salami paste previously heated and sprinkle with dried tomatoes and a little fresh oregano. Garnish with remaining tomatoes.