(0 item) - $0.00

You have no items in your shopping cart.

Tagliolini with Prosciutto, Leek and Hazelnuts

Tagliolini with Prosciutto, Leek and Hazelnuts

Serves 4

4 Tbsp Salvagno Organic Extra Virgin Olive Oil

1 large leek cut into 8cm lengths, julienned lengthwise

125g prosciutto, cut into long, thin lengths

250g Rustichella Egg Tagliolini

50 g toasted Hazelnuts (Roasted) , chopped

Giusti Riccardo Balsamic , to serve

Sea salt and freshly ground black pepper


In a pot of boiling salted water, blanch the leek briefly, then drain and refresh under cold water.

In a pan, heat the olive oil and gently fry the prosciutto until lightly crisp.  Add the leek and continue to fry gently.

Meanwhile, in another pot of boiling salted water, cook the tagliolini for 2-3 minutes until al dente.  Drain and combine with the leeks and prosciutto. 

Season to taste with salt and pepper.

Serve topped with hazelnuts and a drizzle of Riccardo Giusti balsamic vinegar.


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.