What is Celiac Disease?

Diagnosis and treatment of celiac disease

Diet for celiac disease

Trofie with sausages, fennel and saffron

Prep time  10 Min
Cook time  15 Min (Sugo 120 min)
Difficulty  Easy

Ingredients (serves 6):
500g / 17,6 Oz Farabella Trofie
400g / 14,11 Oz Pork sausage
2 Fennel bulbs
½ Red onion of Tropea
250 ml / 8,80 Fl Oz Milk
2 Envelopes of saffron powder and some saffron pistil
1 teaspoon Corn starch
1 tablespoon Fennel seeds
Extra virgin olive oil
Coriander to taste
Salt to taste
Black pepper to taste


  1. . Slice and dice the onion very thin and sauté in a pan with a few tablespoons of extra-virgin olive oil.
  2. Add the sausages, when the meat starts browning, add the fennel seeds and eventually season with salt.
  3. Clean and chop the fennel bulbs into slices. Allow the slices to soak in iced-cold water.
  4. In a small pot, heat the milk, add the saffron and thicken with the corn starch.
    Toss constantly until boiling or until a creamy sauce is formed. Then, add the drained and dried fennels, sprinkle with coriander and season with salt.
  5. Cook the Farabella Trofie in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
    Once drained, sauté the pasta with the sauce.
  6. Serve the Trofie on a bed of fennel colored with saffron and dress with some fennel seeds and saffron pistil.

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