Potato chicche with taleggio cheese, mushrooms and sausage

To make potato chicche with taleggio cheese, mushrooms and sausage, start by preparing the chicche: wash the potatoes without peeling them, place them in a pan with salted water and boil them 1. Peel and mash them with a potato masher while still hot, then place them on a work top, where you will have already added the flour, shaped into a well 2. Add one egg 3 and knead.

Do not knead for too long otherwise the mixture will harden, just enough to form a single piece 4. Remove parts of the dough and shape them into strips that are roughly 0.4 inches thick 5. Cut each strip into 0.6 inch pieces using a knife (or a spatula) 6.

Place the chicche on a tray dredged with the semolina 7. Decase 8 and with a knife, coarsely chop the sausages; leave to one side 9.

Clean the mushrooms with a cloth and remove the soil-covered tip, then cut into slices 10. Dice the taleggio cheese 11. Heat a drizzle of oil in a pan, add the sausage 12 and brown for 3-4 minutes on a high flame.

Add the white wine 13, simmer and reduce, then add the mushrooms 14 and cook for around 3-5 minutes. In the meantime, bring the water to the boil and add the chicche 15.

Add the taleggio cheese to the pan too 16, as well as a ladle of cooking water 17 so that it melts 18.

As the chicche rise to the surface, drain and add them to the pan 19. Lastly, add the thyme leaves and flavor with a sprinkling of black pepper 20. Potato chicche with taleggio cheese fondue, mushrooms and sausage are ready 21.