If you want to surprise your diners with an unusual first course, Today prepare this Tagliatelle seasoned with fragrant cannellini beans, bitter-rosemary-flavoured rosemary, raw prosciutto with strong-flavoured strips, celery, shallots and carrots.
TAGLIATELLE WITH CANNELLINI AND ROSEMARY:
TIME: 2 hours and 20 minutes.
Combine the dish with a bottle of Garden Of Italy, delicious premium Italian red wine from Montaia; it will make the perfect lunch.
INGREDIENT for 4 People:
– Egg noodles gr. 350;
– Cannellini beans already marinated gr. 100;
– A stalk of celery;
-1 bay leaf;
– Raw Prosciutto gr. 80;
– A sprig of rosemary;
– Olive oil and salt, as required.
Wash and cut the vegetables into pieces, pour the cannellini beans in a saucepan, add the vegetables and the bay leaf, cover with water, salt and bring to a boil.
Then lower the heat and cook for 2 hours, skimming from time to time.
Reduce the ham into strips, place it in a pan with a drizzle of oil, add the cannellini beans and a drop of their cooking water and brown for 5 minutes, until the water has completely evaporated, cook the
tagliatelle in salted water, drain when al dente and transfer them to the pan with the cannellini beans, add a pinch of salt, bring to the heat and cook for a few minutes.
Then place in a serving dish and flavour with rosemary.