Tagliolini with Culatello di Zibello PDO and endive sauce 

This is a classical pasta dish. The sauce is made while the pasta is cooking, so it is a quickly and easily prepared.

20 Minutes 4 People
Tagliolini with Culatello di Zibello PDO and endive sauce recipe
Ingredients: 
Ingredients List
320 g egg tagliatelle  
80 g Culatello di Zibello PDO
320 g endive
½ dl extra virgin olive oil
1 clove garlic 
4 basil leaves 
60 g butter
1 espresso cup vodka

The Recipe:

  • Prepare the egg pasta, cut the Culatello di Zibello PDO into even julienne strips.
  • Wash and dry the endive thoroughly and cut it into even julienne strips.
  • While the past is cooking, prepare the sauce. Melt the butter in a wide frying pan. Add the finely sliced garlic.
  • Add the Culatello di Zibello PDO and cook until slightly crispy. Add the endive and allow it to soften over a high heat.
  • Drain the pasta and add it to the frying pan. Add the vodka.
  • Serve garnished with fried basil cut into strips and the endive leaves.  

 

Suggestions: any other leafy vegetable can be used instead of endive.

 

Used Products

  • Culatello di Zibello PDO

    Culatello di Zibello PDO

Ingredients

Ingredients: 
Ingredients List
320 g egg tagliatelle  
80 g Culatello di Zibello PDO
320 g endive
½ dl extra virgin olive oil
1 clove garlic 
4 basil leaves 
60 g butter
1 espresso cup vodka
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