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Tagliolini with Prosciutto, Leek and Hazelnuts

Tagliolini with Prosciutto, Leek and Hazelnuts

Tagliolini with Prosciutto, Leek & Hazelnuts

Serves 4

1 large leek cut into 8cm lengths, julienned lengthwise
Extra virgin olive oil (EVO)      
125g prosciutto , cut into long, thin lengths
250g Rustichella egg tagliolini    
50g toasted hazelnuts , roughly 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 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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