Two great classics of Emilian cuisine, egg Tagliatelle and Modena balsamic vinegar, make a simple recipe of assured success.
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INGREDIENTS |
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Tagliatelle La Collezione Barilla |
250 |
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g |
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Butter |
50 |
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g |
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Diced onion |
20 |
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g |
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Modena balsamic vinegar |
10 |
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ml |
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Vegetable stock cube |
1 |
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tip |
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Whipping cream |
1 |
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glass |
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Zucchini (Italian squash) |
2 |
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Chopped italian parsley |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Cut the zucchini into fingers and blanch them for two minutes. Brown the onion with half the butter, add the balsamic vinegar, the cream and the stock cube, season with salt and pepper and cook for two or three minutes. |
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| 2. |
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Strain everything through a sieve and thicken in the frying pan with the remaining butter. Finally, add the zucchini and remove from the heat. |
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| 3. |
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Cook the egg Tagliatelle La Collezione Barilla in plenty of salted water, dress with the sauce and sprinkle with finely-chopped parsley. |
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CHEF'S NOTE |
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For a more delicate result you can thicken your recipe using only half the cream adding two tablespoons of grated Parmigiano Reggiano. |
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For this flavoursome, aromatic dish, choose a solid, young red with a good bouquet such as a Pinot Nero dei Colli Piacentini or a Cabernet Sauvignon Friulano. |
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