Gruyére Fondue


  • 1 pound Italian sausage
  • 1-15 ounce can artichoke hearts, drained and sliced
  • 8 ounces fresh asparagus, washed and cut into 1 inch pieces
  • 2 cloves garlic, minced
  • 1 3/4 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 cup oil-packed sun-dried tomatoes, drained
  • 12 ounces rigatoni cooked al dente, drained
  • 3/4 cup Parmesan cheese
  • 8 ounces Crave Brothers Farmstead Classics Fresh Mozzarella, chopped
  • 1/3  cup fresh basil, chopped
  • 1/4 cup parsley, chopped
  • Black Pepper to taste

Directions: In large fry pan, cook sausage until browned, breaking meat into bite sized pieces.  When cooked, transfer to a separate bowl, set aside.  To the skillet, add artichokes, asparagus, and garlic and sauté over medium heat for 2 minutes.  Add broth, wine and sun-dried tomatoes.  Over medium heat, bring mixture to boil, reduce slightly, about 8 minutes.  Add pasta and sausage to artichoke mixture.  Continue simmering until liquid is mostly absorbed.  Remove from heat.  Stir in parmesan, mozzarella, basil and parsley.  Season to taste with fresh ground black pepper.

Yield:  4 to 6 servings



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