Classic egg and walnut husk imbutini with sausage and grapes

  Luca Tommasi


  • 400 g egg imbutini
  • 100 g walnut husk
  • 300 g sausage
  • 50 white and red grapes
  • 1 medium-size onion
  • Broth
  • Extra virgin olive oil
  • Salt
  • Pepper


Chop the onion finely and sauté it in a little extra virgin olive oil.
Add the crumbled sausage and brown it.

Take half the grapes, peel them, cut them into coarse chunks and add them to the sausage. Add the broth, salt and pepper, then mix.

Using a large saucepan, cook the imbutini in boiling salted water as per the instructions on the package.
Drain them al dente, and add them to the sausage and grape sauce.
If the sauce feels dry, add a little broth. Serve, decorating the dish with the remaining coarse-cut, fresh, and unpeeled grapes.

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P.IVA 03716041201

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