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difficulty level: average
total time: 00:30 h
| cooking: |
00:10 h |
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| preparation: |
00:20 h |
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| additional: |
00:00 h |
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ingredients [serves
4]
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320 g
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Carrot |
100 g
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Celery stalk |
100 g
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Courgettes / zucchinis |
100 g
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Red pepper |
100 g
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San Marzano plum tomato |
100 g
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Grana Padano cheese DOP |
50 g
[grated]
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Extra-virgin olive oil |
No. 1/2 glass of oil
50 ml
[50 cc or 5 cl]
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Garlic |
No. 1 large garlic clove
5 g
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Fine cooking salt |
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Black pepper |
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*to taste quantity is not included in the calculation.
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basic recipe |
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fresh egg pasta |
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procedure |
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First, clean and julienne all the vegetables, blanch them in a pan with abundant salted water, then drain them and cool under running cold water.
In a pan, lighlty cook the garlic in oil, add the vegetables, salt and pepper and cook for a few minutes.
In a high-sided pan with abundant salted water cook the tagliatelle, drain them and add to the vegetables.
Sprinkle with grated cheese, mix everything well and drizzle with olive oil. |
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presentation |
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Serve on dinner plates and garnish with sprigs of parsley. |
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notes |
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If preferred, fresh pasta can be replaced by 0 type dried egg-enriched pasta, remembering that one portion corresponds to about 50-60g/1.7-2oz . |
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wine suggestions |
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Click on wine name to read description and vinyard list.
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dish type
macro category:
Traditional Cooking
dish type:
First courses
specific category:
First courses, "pasta asciutta" and risotto
alimentary category:
Fresh pasta with sauces / tagliatelle with vegetables
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recipe comes from
continent:
Europe
nation:
Italy
region:
Lombardy
province:
Patrimonio Regionale
zone:
Unspecified
place:
Unspecified
place of origin:
Unspecified
period:
Unspecified
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chef's suggestions
Are you having difficulties in the preparation of this recipe? Ask for advice from our chefs.
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Calories of finished product
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KCal |
Kj |
| recipe |
1566 |
6552 |
| portion |
391 |
1638 |
| 100 g |
170 |
711 |
1 Portion = 1 Serves
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