Tagliatelle with Celery and Ham is a simple yet refined first course. The delicacy of the celery perfectly complements the sweet flavor of the cooked ham, creating a unique dish. This recipe originates from Northern Italy, particularly the Emilia-Romagna region, famous for its fresh pasta. It is a perfect dish for a quick dinner or to serve on special occasions.
Wash and coarsely chop the celery with its leaves
Boil the tagliatelle
Meanwhile, in a pan with butter, sauté the celery and diced cooked ham; season with salt and pepper
After a few moments, pour in the Marsala and let it evaporate over high heat
Drain the pasta al dente and immediately toss it with the prepared sauce
Mix well and serve
Pan
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days
Quick dish to prepare
Italia
| Energy (kcal) | 301.75 |
| Carbohydrates (g) | 43.05 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 10.13 |
| of which Saturates (g) | 5.03 |
| Protein (g) | 11.62 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.13 |
