Tagliatelle with coppa and basil

Last Recipes

Tagliatelle with coppa and basil

Tagliatelle with coppa and basil






Tagliatelle with coppa and basil
Tagliatelle with coppa and basil



Ingredients
Number of people
-
4
+

500 g tagliatelle (or penne)

3/4 onion

6 fresh basil leaves

2 cloves of garlic

16 slices of coppa

40 cl of fresh cream

Olive oil

White pepper

Parmesan cheese

Pine nuts

2 tomatoes, diced
For the variant :

20 black olives




Preparation
TOTAL TIME: 30 MIN
Preparation: 20 min
Cooking time: 10 min
Step 1
Slice the onions, and fry them in a little hot olive oil.
Step 2
Put a large pot of hot water with a little salt, cover, and bring to a boil.
Step 3
Then, during the preparation of the pistou, pour the pasta into the pan.
Step 4
Prepare a small pistou: chop, then crush the garlic, fresh basil (and pine nuts), with a little olive oil, then add the mixture to the onions, pepper.
Step 5
Sauté the mixture for 3-4 min, then add the crème fraîche.
Step 6
Cut the coppa slices into strips. Cut off the heat from the sauce, and place the slices of coppa on the crème fraîche.
Step 7
Drain the pasta, then serve it with parmesan cheese, and cover with coppa basil sauce.
Author's note
If you do the variant with black olives, I advise you not to add pine nuts. And rinse the olives well, to remove the salt. Be careful it's caloric but what a good thing it is!

I add my grain of salt



No comments