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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
20 minutes
INGREDIENTS
500 gr. fusilli pasta 
3 tbs olive oil
1 large greek sausage, sliced
1 onion, chopped
2 cloves of garlic, minced
freshly ground pepper
200 gr. spinach, chopped
200 ml white wine
50 γρ. DODONI Feta, crumbled
80 gr. DODONI grated Kefalograviera
100 gr. DODONI cow’s Graviera
PREPARATION 
Fill a large pot with water, salt well and let it come to a boil. Slice the sausage, chop the onion and mince the garlic.
EXECUTION 
Put the fusilli in the boiling water, stir and let them cook for 2 minutes less than the package’s direction. Keep aside about 150 ml of the cooking pasta water, drain the fusilli and keep them warm. In a deep frying pan heat the olive oil and saute the sausage for 2-3 minutes, until well-coloured on both sides. Add the onion and saute for 2 minutes until soft. Add the garlic and freshly ground pepper and saute for 1-2 minutes. Deglaze with the white wine and wait 1-2 minutes until the alcohol evaporates. Add the spinach and saute for 2 minutes, until it wilts and loses most of its volume. Add the feta and stir. Add the fusilli, grated Kefalograviera and pasta water and mix gently, until everything melds together.
Remove from heat and serve immediately, sprinkling with freshly grated cow’s Graviera.
