Cooking with Balsamic Vinegar

TAGLIOLINI WITH LEMON SCENT AND BALSAMIC PEARLS LEONARDI

Ingredients for 4 :

For the pasta:

1 kg flour “oo”

10 big eggs

(or use the ready delicious Tagliolini with Balsamic Vinegar LEONARDI)

 For the sauce:

100 g. butter

100 g cooked ham cut in stripes

Lemon zest

50 g of Balsamic Pearls flavoured LEMON Leonardi,

250 g sour cream

50 g grated parmesan

Salt and pepper

 

Preparation:

If you want to make your own fresh pasta, mix the flour with the eggs until you get an homogeneous dough. Then spread it with a rolling pin (or a pasta pressing machine) and cuti t in long and thin stripes.

For the sauce, melt the butter in a pan, add the ham and fry gently.

After cooking the pasta in abundant salted water, drain it and pour in the pan with the butter and ham, then add the sour cream, the parmesan and the lemon zest and mix well. Add salt and pepper before serving. Decorate with Balsamic pearls flavoured lemon.

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