Culatello di Zibello, produced in the province of Parma, is known as the "King of cold pork meats"; in this dish it is perfectly complemented by the egg Tagliatelle.
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INGREDIENTS |
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Tagliatelle Barilla |
250 |
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g |
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Culatello di Zibello |
150 |
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g |
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Grated Parmesan cheese |
60 |
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g |
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Butter |
20 |
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g |
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Shallot |
1 |
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no. |
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Extra virgin olive oil |
3 |
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tablespoons |
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Rucola |
1 |
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branch |
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Pepe nero |
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to taste |
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PREPARATION |
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| 1. |
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Clean and finely chop the shallot. Fry the shallot with the oil over a moderate flame for about 5-6 minutes. Add the culatello cut into thin strips, the rucola and the black pepper and then turn off the heat. |
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| 2. |
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In the meantime cook the egg Tagliatelle Emiliane Barilla in plenty of salted water, drain when "al dente", then dress with the sauce. |
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| 3. |
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Thicken everything with the knob of butter and the grated Parmesan cheese and serve. |
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CHEF'S NOTE |
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Finish cooking the sauce at the moment the culatello and the rucola are added. In fact, the culatello would tend to dry too much, while the rucola must still be raw and almost "crisp". |
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This strong and slightly spicy tasting dish should be served with a slightly lively wine with soft and delicately acid tones and the fruity flavouring of a young wine, such as Fortana Emiliana or Pignoletto dei Colli Bolognesi. |
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