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Tagliatelle
alla Mortadella
Dinner entrée using Fiorucci
Mortadella
This sophisticated and satisfying blend of ingredents
is a true gourmet treat when paired with a light
arugula salad and a glass of chianti.
Ingredients:
- 1 8-ounce slice of Fiorucci
Mortadella, diced
- 1 and 1/3
pound tagliatelle or fettuccine
- 1 pound blanched, peeled,
seeded and chopped plum tomatoes
- ½
teaspoon sugar
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- 2/3 cup milk
- Unsalted butter
- Freshly grated Reggiano Parmigiano
- Salt and freshly ground
pepper
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Directions:
- Boil pasta.
- Meanwhile brown Fiorucci Mortadella in butter.
- Make the sauce
from tomatoes, sugar and milk. Season with salt and pepper.
Cook for about 20 minutes.
- Add the browned mortadella.
- Blend
butter and pasta and add the sauce. Serve with Reggiano Parmigiano.
Serves 4 for dinner.
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