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Tagliolini with Romagna shallot IGP

With a tasty and versatile product such as Romagna shallots IGP, the success of a sauce is assured

Ingredients for 4 servings:

300 gm of Romagna shallots IGP

300 gm of aged raw ham

300 gm of fresh tomato sauce

a/r olive oil

a/r salt

Egg tagliolini spread with a rolling pin

Procedure:

Clean the shallot, slice it thinly, then put it in the saucepan with extra virgin olive oil. In the meantime chop the ham with a knife and add it to the shallot that has already browned; let it fry for a few minutes. At this point add the sauce, add salt and oil and cook for about ten minutes: the sauce is ready! Cook tagliolini, for a couple of minutes, in plenty of salted water, drain and season with the sauce. Enjoy!