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 ...