Emilia-Romagna Recipes
TAGLIATELLE AROMATICHE CON PARMIGIANO

Tagliatelle aromatiche con parmigiano

Aromatic Tagliatelle with Parmigiano-Reggiano Cheese

How to make the Tagliatelle aromatiche con parmigiano:

Stir the butter until creamy and add the finely chopped aromatic herbs.
Wrap the cream butter in clingfilm and place in refrigerator.
Peel the tomatoes, remove seeds and cut into pieces.
Put some olive oil in a frying pan and saute' the tomatoes, add the olives, the capers, salt and pepper to taste.
Separately, cook the tagliatelle al dente, drain and stir into the already prepared tomato sauce and cook for a few minutes.
Remove from flame, add the herb butter and sprinkle with grated Parmigiano-Reggiano cheese.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM