Tagliatelle with white ragù
400 g Egg tagliatelle
to taste Parmigiano Reggiano cheese
to taste Rosemary
Cook the tagliatelle in plenty of salty water until al dente. Brown the ready-to-use sautéed fresh vegetables in a pan with a drizzle of oil. Add Èragùbianco and season over the heat with a little rosemary. Drain the tagliatelle and toss in the prepared
sauce with grated parmesan. Decorate with a sprig of rosemary and serve.
Chef Leonardo Pellacani