Cooking time 20'
Ingredients
1 250g pack - Tagliatelle Giovanni Rana
- salt
1 - shallot
1 spoonful - extra virgin olive oil
30g - butter
3 tablespoons - dry white wine
40g - carrots
60g - fresh peas
6 stalks - green asparagus
200g - leg of lamb
½ container - fresh Giovanni Rana Parmigiano Reggiano sauce
- pepper
Made with
Tagliatelle
TAGLIATELLE AND LAMB WITH FRESH SPRING VEGETABLES

TAGLIATELLE AND LAMB WITH FRESH SPRING VEGETABLES

Take the fresh Parmigiano Reggiano sauce from the fridge. Chop the shallot, finely dice the carrot and cut the asparagus into small pieces, leaving the tips whole. In a rather large pan, brown the shallots and carrot with butter and add the white wine and allow it to evaporate. Add the lamb (cut into strips) and cook for about 10 minutes, then add the peas, asparagus, salt and pepper and continue to cook for about 15 minutes.

Cook the tagliatelle as per the pack instructions BUT stop cooking them two minutes before the time indicated on the package, then pan-fry them in the sauce for two minutes with the fresh Parmigiano Reggiano sauce added, shaking the pan back and forth to mix everything well.

Season the tagliatelle with a few turns of the pepper mill. Serve without delay.

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