Modena Fettuccine | Emila Romagna | Italian recipes

Modena Fettuccine | Emila Romagna | Italian recipes
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The Modena Fettuccine recipe rediscovers the ancient tastes of the traditional cuisine of central Italy. The tomatoes, peas, prosciutto and Parmesan create a perfect mix which is then enriched by the savoury taste of the black truffle.


Modena Fettuccine
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Modena Fettuccine: ingredients for 4 people



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Courgettes roll with anchovy sauce: instructions


  • Start preparing the truffle: clean it with a brush and slice it with the special tool then keep it in a bowl.
  • Cut the prosciutto to strips of about 3-4 cm each.
  • Prepare the pepper: wash it, cut it in half, remove the inner filaments, and cut it to half a cm wide strips.
  • Chop the onions in tiny pieces and place it in a pan with the oil and the butter and leave it cook to slow flame for 5 minutes, then add the prosciutto slices.
  • Let it flavour for a couple of minutes then combine the tomato sauce/ chopped tomatoes and the peppers.
  • Add the salt, pour a glass of water and cook for about 20 minutes stirring occasionally and adding more water if needed.
  • Add the peas to the sauce and the previously sliced ​​truffle and let it cook for another 5 minutes.
  • Meanwhile, pour the pasta in theboiling water, salted to taste.
  • Drain the pasta and pour it directly into the pan with the seasoning.
  • Combine the double cream, a pinch of pepper and mix everything.
  • Garnish with some grated Parmesan cheese, some truffle flakes and serve your Modena fettuccine.


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