Tagliolini with Yellow Tomato Purée, Speck and Chopped Pistachios
Salvatore Coppola
Menù Ingredients
100 g Tagliolini
5 g Speck
to taste Shallot
Arrange the speck slices on a baking tray and bake at 180°C for 15 minutes, until crispy. Leave to cool, then crumble. Sauté the shallot in a drizzle of olive oil, add the Yellow Tomato Purée and leave to cook. Cook the tagliolini in salted boiling water, drain and toss in the sauce. Plate and finish with chopped pistachios and crispy speck.
