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
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
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 |
