Tagliatelle in Modena Balsamic Vinegar

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Two great classics of Emilia-Romagna cuisine, Tagliatelle all'Uovo and balsamic vinegar, give life to this simple recipe for success.
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
10'
Nutritional values
per serving prepared according to this recipe.

Energy value
396 Kcal
- Protein
10 g
- Carbohydrates
47 g
- Fat
19 g

 
250 g
Butter
 
50 g
Onions chopped
 
20 g
Balsamic vinegar of modena
 
10 ml
Zucchini
 
2
Vegetable bouillon cube
 
1 tip
Heavy cream
 
1 glass
Parsley chopped
 
as needed
Salt
 
as needed

Preparation

1
Cut the zucchini into sticks and blanch for 2 minutes. Brown the onion with half the butter, add the balsamic vinegar, cream, bouillon cube, and salt, then cook for 2 or 3 minutes.
1
Filter everything with a sieve and place in a pan with the rest of the butter. Lastly, add the zucchini and remove from heat.
1
Cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water, then drain when al dente. Toss with the sauce and sprinkle with chopped parsley.

Chef's tips


For a more delicate result, you can lighten your recipe by only using half the cream in the recipe and adding 2 tablespoons of grated Parmigiano Reggiano.

Suggested wine


For this tasty, aromatic dish, we recommend a young red with good body and nose, such as a Pinot Noir from the hills of Piacenta or a Friulano Cabernet Sauvignon.

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