Tagliatelle with èmazzancolle and courgettes

Tagliatelle with èmazzancolle and courgettes

 We cook the tagliatelle in plenty of salty water. We brown a little garlic in a pan with a drop of oil, we add the diced courgettes, we let them brown a little, now we add the émazzancolle and a bit of parsley. Let’s get plenty of flavour in. Now the tagliatelle is cooked, we drain it and add it to the sauce. Let’s toss everything to amalgamate the tagliatelle with the sauce. #let's plate up We decorate the bottom of the dish with énerodiseppia, brushing like this. We take the tagliatelle, roll it up and position it at the centre of the plate. We add the sauce. We finish with a little chopped parsley, a drop of extra virgin olive oil and a parsley leaf. Our dish is ready.

Chef

Chef Leonardo Pellacani

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