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 Leonardo Pellacani