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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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  • Hazelnuts (Roasted)

    Hazelz Roasted Hazelnuts

    These premium New Zealand grown hazelnuts have been cracked as whole nuts then lightly roasted to bring out the full texture and flavour of the nut.

    Try adding them to baking, making decadent chocolate hazelnut truffles, sprinkling them over salads for added texture or simply eat as a healthy snack.

    Dairy and gluten-free. Suitable for vegetarians and vegans.

    Also available in a 200g bag.

    Learn More
    102 -

  • Parma Ham (Prosciutto) ' sliced

    Pedrazzoli Prosciutto ~ sliced

    Italian dry-cured ham, aged for 16 months with salt. Delicate with a distinctive sweet taste. Unlike many other hams, Prosciutto di Parma is an all-natural ham with no added colours or flavour. Best enjoyed simply with fresh bread, cheese and good wine.

    Starting as a worker in a pork meat factory, before becoming a butcher and then an entrepreneur, Arnaldo Pedrazzoli had a passion for artisan charcuterie. Established in 1951, Pedrazzoli has remained a family affair with a commitment to traditional methods.

    Meat: Pork
    Origin: Italy

    Please note: Pricing is per Kg but sold in 100g (approx) packs.

    Also available in as a whole or half leg.

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    102 -

    Available in store only

  • Rustichella Egg Tagliolini

    Rustichella Egg Tagliolini

    These delicate ribbons of artisan egg pasta are made with 6 eggs per kilo of durum wheat flour (other brands only use 4 egg per kilo).

    Serve this delicate pasta lightly-dressed with an extra virgin olive oil-based sauce. It is perfect with seafood or try tossed with strips of crisped prosciutto, slices of garlic, chilli, capers and olive oil.

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    102 -

  • Giustio Riccardo Balsamic ~ minature

    Giusti Riccardo Balsamic ~ miniature

    Award winning late harvest balsamic. More viscous and concentrated than their usual style, using grapes with a higher sugar content and a longer cooking process.

    A delicious addition to pasta dishes. Excellent drizzled over steak or any cut of beef.

    Also available in a 250ml bottle

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    102 -

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