Creamy Tagliatelle with Green Pepper and Parmigiano Reggiano Vacche Brune

Name: Creamy Tagliatelle with Green Pepper and Parmigiano Reggiano Vacche Brune
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Tagliatelle; 200 g Green friggitelli peppers; 70 g Parmigiano Reggiano Vacche Brune; 100 mL Cream; 20 mL Extra virgin olive oil; 10 g Garlic; to taste Salt and black pepper; to taste Fresh parsley

@vandelli-formaggi

Category: First courses

A first course with a bright color and enveloping flavor: tagliatelle wrapped in a velvety cream of roasted green pepper, enriched with Parmigiano Reggiano and completed with fresh parsley. A plant-based recipe that captivates with taste, aroma, and creaminess!

Difficulty: Easy

Cooking time: 10 minCooking: 10 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Tagliatelle320g
Green friggitelli peppers200g
Parmigiano reggiano vacche brune70g
Cream100mL
Extra virgin olive oil20mL
Garlic10g
Salt and black pepperto taste
Fresh parsleyto taste

Purchasable products

Parmigiano Reggiano Brown Cows 24 months (approx. 1 KG)

1 product

€ 25.90

CHILI PEARLS (50 gr)

€ 8.10

ANCHOVY EXTRACT PEARLS (50 gr)

€ 13.40

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 5
Wash the peppers, cut them in half, and remove seeds and filaments. Roast them in the oven at 200°C for 20 minutes (or over a flame) until the skin blackens. Place them in a bag for 10 minutes, then peel and cut into pieces.
STEP 2 OF 5
In a blender, blend the roasted peppers with cream, 50 g of Parmigiano Reggiano, oil, garlic, salt, pepper, and a few drops of lemon if desired. You should obtain a smooth cream.
STEP 3 OF 5
Cook the tagliatelle in salted boiling water. Drain them al dente, keeping some cooking water aside.
STEP 4 OF 5
Pour the pepper cream into a pan, add the pasta and a little cooking water. Toss everything for 1-2 minutes, mixing the sauce well.
STEP 5 OF 5
Serve immediately with plenty of grated Parmigiano Reggiano and chopped fresh parsley.

Suggestions

For a spicy touch
For a sea aftertaste

General Information

Storage notes

Consume immediately to appreciate the creaminess of the sauce. In the refrigerator, well sealed, the pasta keeps for 1 day but should be reheated with a drop of milk or broth.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	178.78
Carbohydrates (g)	11.2
of which Sugars (g)	11.2
Fat (g)	10.61
of which Saturates (g)	4.9
Protein (g)	6.66
Fiber (g)	7.39
Sale (g)	0.06

Proteins
6.66g·19%
Carbohydrates
11.2g·31%
Fats
10.61g·30%
Fibers
7.39g·21%