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Fresh Tagliolini with Grana Padano PDO

Fresh Tagliolini with Grana Padano, Prosciutto, and Truffle
Fresh tagliolini with Grana Padano PDO, prosciutto and black truffle is a perfect and light early summer pasta. The Grana Padano in this pasta is perfectly balanced with the salty prosciutto and complements the aromatic truffles beautifully. This is a perfect dish to make for a summer party, accompanied by a refreshing glass of white wine, and it can easily be multiplied to be made for a group.
  1. 1 lb fresh tagliolini pasta
  2. ½ lb grated Grana Padano
  3. ½ lb Prosciutto di San Daniele or Parma, finely sliced and cut into strips
  4. 7 tablespoons butter
  5. 1 cup veal stock
  6. Salt and pepper, to taste
  7. 1 large black truffle
  8. 4 thin slices of Prosciutto di San Daniele or Parma, for garnish
  1. Melt the butter in a sauté pan, add the veal stock, and salt and pepper.
  2. Place the tagliolini in salted, boiling water and cook till al dente, just a couple minutes as they are fresh and will cook quickly.
  3. Sauté the pasta in the butter mixture and add a handful of grated Grana Padano and the strips of Prosciutto di San Daniele.
  4. Plate the tagliolini and cover with black truffle slices.
  5. Garnish each portion with a slice of prosciutto.
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Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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