A colorful and fresh first course where the flavors and colors of Italian tradition intertwine in perfect harmony: the tagliatelle embrace the crunchy broccoli and sun-dried tomatoes, while the Parmigiano Reggiano from Vacca Bianca Modenese imparts rare aromatic notes and an intense character, enriched by shavings and a sprinkle of pink pepper. A triumph of aromas and flavors, ideal for those who love vegetarian cuisine with a gourmet touch!
Bring plenty of salted water to a boil, cook the broccoli florets for 5 minutes, drain and immerse them in ice water to set the color
Cook the tagliatelle in the same water for 8 minutes (or according to the package instructions), then drain them al dente
In a large pan, heat the extra virgin olive oil and add the sun-dried tomatoes cut into strips, sautéing them for 1 minute to release their flavor
Add the broccoli, quickly sauté them and then add the tagliatelle
Toss everything together adding shavings of Parmigiano from Vacca Bianca Modenese and a little cooking water if needed
Serve finishing with more Parmigiano shavings, a generous sprinkle of crushed pink peppercorns and fresh thyme
Consume immediately to maintain the freshness of the broccoli and the fragrance of the Parmigiano. Store in the refrigerator in an airtight container for up to 1 day. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 147.04 |
| Carbohydrates (g) | 5.52 |
| of which Sugars (g) | 5.52 |
| Fat (g) | 9.21 |
| of which Saturates (g) | 3.05 |
| Protein (g) | 9.61 |
| Fiber (g) | 2.54 |
| Sale (g) | 0.46 |
