BARILLA TAGLIATELLE

WITH SPECK, RED CABBAGE, APPLE AND WALNUTS

  • 677
    Calories
  • 36.2g
    Total Fat
  • 30.4g
    Protein
  • 53.7g
    Total Carbohydrates
Share
Print
  • Prep
  • Cook
  • Skill
    Casual


Related recipes

Tagliatelle Collezione Long Casual Meat Extra Virgin Olive Oil Thyme Long Collezione Tagliatelle

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Tagliatelle
  • 200g speck, cut into 0.5cm strips
  • 1 medium onion, finely diced
  • 200g red cabbage, sliced into thin strips
  • 1 sprig of thyme
  • 1 apple, finely diced
  • 60g walnuts, toasted and chopped
  • 10g Montasio cheese, grated
  • 50ml Extra Virgin Olive Oil
  • Rock salt, for pasta water
  • Salt and pepper to taste

Made with

Egg Tagliatelle

Collezione

Instructions

  1. 1 TO START

    Bring plenty of water to the boil in a large pot. Once boiling, add rock salt. We recommend 7 grams per litre of water.

  2. 2 COOK THE APPLE

          In a large fry pan, gently heat a little of the olive oil and saute the apple for 2 minutes. Remove the apple and keep aside.

  3. 3 FRY THE SPECK

    Add the speck to the same fry pan and cook for 2 minutes, then add the onion and cabbage and cook for 3 more minutes, seasoning with salt and pepper.

  4. 4 COOK THE PASTA

    Drop the Tagliatelle into the boiling water, leave for 2 minutes before stirring. Cook according to the instructions on the packet. Drain the pasta one minute before the suggested cooking time, saving one ladle of cooking water.

  5. 5 COMBINE
    Add the pasta and cooking water to the fry pan, add the cheese, and toss together for a further minute. 
  6. 6 SERVE

    Serve immediately, topped with the apple and walnuts. 

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click here. By closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies