Tagliolini with Prosciutto, Leek and Hazelnuts
1 large leek cut into 8cm lengths, julienned lengthwise
125g prosciutto, cut into long, thin lengths
50 g toasted, chopped
, 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.
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