A colorful and fresh first course, where the flavors and colors of Italian tradition intertwine in perfect balance: the tagliatelle embrace the crunchy broccoli and sun-dried tomatoes, while the Parmigiano Reggiano from Modenese White Cow gives the dish rare aromatic notes and an intense character, enhanced 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 a large pot of salted water to a boil, cook the broccoli florets for 5 minutes, drain them and immerse in ice water to set the color
In the same water, cook the tagliatelle for 8 minutes (or according to 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, letting them flavor for 1 minute
Add the broccoli, sauté quickly and add the tagliatelle
Mix everything together, adding shavings of Parmigiano from Modenese White Cow and a little cooking water if needed
Serve by topping with more Parmigiano shavings, a generous sprinkle of crushed pink pepper, and fresh thyme
Consume immediately to maintain the freshness of the broccoli and the fragrance of the Parmigiano. In the refrigerator, in an airtight container, for a maximum of 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 |
