Egg Tagliatelle with Salamini and vegetables

16/02/2013 - Ingredients for 4 people:

- 300 g Egg Tagliatelle "Pastificio Caponi"
- 2 bell peppers
- 2 fresh pork Salamini "Al Berlinghetto"
- 100 g chard
- Extra virgin olive oil Primo "Frantoio Cutrera"
- Salt from Trapani "Oro di Sivilia"
- Parmigiano Reggiano DOP

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 300 g Egg Tagliatelle "Pastificio Caponi"
- 2 bell peppers
- 2 fresh pork Salamini "Al Berlinghetto"
- 100 g chard
- Extra virgin olive oil Primo "Frantoio Cutrera"
- salt from Trapani "Oro di Sivilia"
- Parmigiano Reggiano DOP

Cut the peppers into strips and the Salamini into pieces and cook for 10 minutes in a pan with some olive oil. Cook the chard in a pot of water for 5 minutes, drain, cut into pieces and add to the pan.

Cook the tagliatelle until al dente, drain and add to the pan and season with oil. Serve with plenty of grated Parmesan.

Recommended wine: Chianti Vernaiolo Rocca delle Macie