Pinwheels of fresh pasta with broccoli and sausage Bari.

Ingredients:

 

For the egg pasta see here: Egg pasta 

The dose of 4 eggs will do.

 

For the filling:

 

3-4 sausages

1 kg of broccoli Bari

Oil EVO

Sale-chili

Garlic

Half a glass of white wine

A tablespoon of lard

A bay leaf

 

For the sauce:

 

1 l of warm milk

Salt, nutmeg

100 g of butter

80 g flour

 

 

Procedure:

 

We prepare the dough and put in the fridge.

We wash and Boil the broccoli in boiling salted water, making sure to affect the stems.

When cooked (you can also stay back a little with the cooking) get up from the hot water and let's put them in cold water to prevent loss of color.

We lay on a frying pan with a tablespoon of lard, just has melted we brown the sausages pitted along with a bay leaf, leave well browned, let evaporate the white wine and bring to cooking. We remove the skin from the sausages and cut them finely. 

Meanwhile, in a skillet with a little olive oil rubella a clove of garlic, add the broccoli without stems, and leave them well saliamoli flavor.

 

In the pan where we cooked sausages put the stems and moderate heat, with the remaining dressing, let them cool and with the help of a blender let that become a cream. Possibly too thick, we can add a little water from cooking the broccoli.

After the time necessary Roll out the dough, do we get a nice rectangle and Boil in salted water for a few minutes. Putting it in a large bowl containing cold salted water. Deprive the dough from the excess of water and stretch it on a clean cloth. If you need further dry it with another cloth.

 

We can do is to have the dough before the cream of broccoli, then the broccoli and sausage chopped. Rolled up and close the roll film.

All this we can do it with ease on the day before.

We prepare the sauce, we heat the milk with salt and a sprinkling of nutmeg, we put the butter in a large pan, let loose, off the heat, add the flour, turn well so that no lumps are formed. Pour the hot milk and we put on the fire always stirring with a wooden spoon until the sauce has thickened.

Pour into a baking dish with a layer of sauce, then we remove the film to roll dough, cut into slices about 2 cm thick and we put on the sauce. When all will be well placed pour over the remaining sauce. Grated Parmesan cheese and put in the oven to brown for about 40 minutes. Before serving, let stand for 10 minutes.