Ingredients for 4 people:
- 250 Gr. TAGLIATELLE DI CAMPOFILONE “Casa Rovigatti”
- 300 Gr. of peppers
- 1 onion
- Olives
- 200 ml of fresh cream
- Capers
- parmesan flakes
- parsley
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
In a pan with a drizzle of “Il Frantoio” EVO oil, fry the chopped onion and peppers for about 20 minutes, adding a little cooking water, seasoning with salt and pepper, add the fresh cream and blend everything in the blender to make it a cream.
Cook the TAGLIATELLE DI CAMPOFILONE “Casa Rovigatti” in abundant salted water for 3 minutes, drain the pasta in a pan with the pepper cream, add the capers, olives, and parsley, stir for 5 minutes. Serve with the flakes of Parmesan cheese.
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Tagliatelle 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.59Pasta all’ uovo di Campofilone
Genuine Italian Egg Pasta. Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle], meaning “to cut”) are a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inches) wide. Exclusive importer of Pasta all’ uovo di Campofilone in the United States.
The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich and more vegetarian options, such as “briciole e noci” (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese a less rich carbonara), or simply “pomodoro e basilico” (with tomatoes and basil), though the classic is a meat sauce or Bolognese sauce. Produced and packed in Campofilone, Italy.
