Tagliatelle with white ragù

Tagliatelle with white ragÙ

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

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