Tagliatelle Primavera (Spring-style Tagliatelle)
First courses
Young
4 people
Tommaso Vaglio
10 minutes
Ingredients:
400 g tagliatelle
300 g green asparagus
100 g Pachino tomatoes
1 small onion
Salt
50 g Parma or San Daniele ham
4 big prawns
Extra virgin olive oil
1dl fresh cream
5 cl Poli Moscato Grappa
300 g green asparagus
100 g Pachino tomatoes
1 small onion
Salt
50 g Parma or San Daniele ham
4 big prawns
Extra virgin olive oil
1dl fresh cream
5 cl Poli Moscato Grappa
Preparation:
Fry the well chopped onion in a pan, add the diced tomatoes along with the asparagus cut in stripes. Sauté 3 minutes, add the Grappa, the prawns and fresh cream with a little bit boiling water taken from the skillet where the tagliatelle are cooking.
Cook the sauce 2 more minutes, remove from heat. Drain the tagliatelle and put them in the pan with the sauce.
If desidered, you may grind some pepper or sprinkle some olive oil.
Cook the sauce 2 more minutes, remove from heat. Drain the tagliatelle and put them in the pan with the sauce.
If desidered, you may grind some pepper or sprinkle some olive oil.
