A Recipe from Parma - Italy

"Tagliatelle" With "Culatello" for 4 servings

1.  350 grams of fresh egg "tagliatelle"
2.    50 grams of "culatello di Zibello DOP" ( a variety of dry-cured meat) - thinly sliced
3.    20 grams of "rucola" (roket)
4.   Butter
5.  1 teaspoon fresh cream
6. Salt and pepper
7. Grated Parmigiano-Reggiano DOP cheese aged 24 months

Method:   Brown the slices of "culatello" in a pan with a knob of butter. Add the minced rocket, ground
                pepper and cream.  Stir and thicken the sauce on low heat. Meanwhile, cook the tagliatelle in a
                pot of boiling salted water till tender just underdone. Drain and then season in the pan with the
                "culatello" and cream sauce.  Add on the top 1tablespoon of grated  Parmigiano- Reggiano
                cheese.  Bring to the table in serving dishes.