Tagliatelle with courgettes and Balsamic Vinegar of Modena

Tagliatelle with courgettes and Balsamic Vinegar of Modena 2018-08-31T12:32:57+00:00

Project Description

Ingredients (for 4 people):

  • 250 g (8.8 oz- 0.55 lb) of egg pasta like tagliatelle
  • 4 little pieces of butter
  • 1 onion
  • 2 spoons of Balsamic Vinegar of Modena
  • 2 courgettes
  • 1 vegetables stock cube
  • 2 spoons of fresh cream
  • 1 tuft of parsley
  • salt
  • pepper
  • extra-virgin olive-oil
  • 100 g (3.52 oz- 0.22 lb) of grated Parmesan cheese


  • Cut courgettes (washed and cleaned earlier) to little sticks and scald them in boiling water for 2 minutes.
  • Brown onion in a frying-pan with 2 pieces of butter and 2 spoons of oil. Add Balsamic Vinegar of Modena, cream, stock cube. Salt the mixture if it needs and let it cook for 2-3 minutes, to obtain a fluid sauce.
  • Filtrate the sauce and put it into the frying-pan again. Add the butter left over. Strain off water from courgettes and join them to the sauce. Take the pan off from fire.
  • Boil pasta in abundant salt water. Strain off water from it and add sauce and Parmesan cheese. Mince parsley and sprinkle every portion with it. Serve immediately.
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