Directions:

STEP 1

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water and set aside.

STEP 2

Prepare the Parmigiano Reggiano cream: in a large sauté pan, warm milk over medium heat, about 2 minutes. Add butter and mix with whisk to combine and achieve a nice golden color. Continue stirring and cook the mixture over low heat until the mixture has reduced and thickened, keeping the burner on, remove pan from heat and add the grated Parmigiano Reggiano cheese, mixing well. Bring the pan back to the heat stirring for another 45 seconds. Turn burner off and remove from heat to let rest.

STEP 3

In a separate pan, heat olive oil, garlic and sweet corn. As soon as it starts to fry, add the zucchini. Add salt, a little hot pasta water and cook with the lid on, for about 2 minutes. Remove from heat.

STEP 4

Combine the zucchini and corn mixture to the Parmigiano Reggiano cream and slowly heat it up. Once warm start the “mantecatura” by transferring the pasta to the pan and mixing all the ingredients together on medium to low heat for about 1 minute.

STEP 5

Plate pasta and garnish with fresh shaved Parmigiano Reggiano cheese, mint or basil, and a touch of fresh pepper.

MAIN

Tagliatelle with zucchini, corn and Parmigiano Reggiano® Cheese

  • 15m

    PREP

  • 15m

    COOK

  • 420

    CALORIES

  • 4

    SERVINGS

Inspired by seasonal ingredients, Chef Michele Casadei Massari has created a light yet tasty pasta with a luscious crema di Parmigiano Reggiano cheese. Perfect for a hot and sunny day, this dish will become of of your Summer favorites.

Also, he introduces us to an Italian cooking term which has no real translation in English, ‘Mantecatura’. Derived from the verb ‘mantecare’ it describes “mixing a sauce or ingredients for a creamy and full-bodied consistency”. Mantecatura is a quick process that happens at the end of the dish, by transferring the pasta to the pan where the sauce had been made and mixing it together together on low heat for about 1 minute, so that the sauce binds with the pasta.

Ingredients:

8oz tagliatelle pasta (or any long egg noodle)
½ quart whole milk
¼ cup butter
1 cup (more for serving) Parmigiano Reggiano cheese, 18-22 months, freshly grated
2 tbsp olive oil
1 clove garlic, minced
1 ear sweet corn, kernels removed from husk (about 1 cup kernels)
2 medium zucchinis, quartered lengthwise then cut in ½
inch pieces
basil and mint, for garnish
salt and pepper, to taste

Hint:

To make sure you are buying real Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.

Pairings:

Red wine – Tempranillo
White wine – Chablis
Beer – Pale lager

MAIN

Tagliatelle with zucchini, corn and Parmigiano Reggiano® Cheese

  • 15m

    PREP

  • 15m

    COOK

  • 420

    CALORIES

  • 4

    SERVINGS

Inspired by seasonal ingredients, Chef Michele Casadei Massari has created a light yet tasty pasta with a luscious crema di Parmigiano Reggiano cheese. Perfect for a hot and sunny day, this dish will become of of your Summer favorites.

Also, he introduces us to an Italian cooking term which has no real translation in English, ‘Mantecatura’. Derived from the verb ‘mantecare’ it describes “mixing a sauce or ingredients for a creamy and full-bodied consistency”. Mantecatura is a quick process that happens at the end of the dish, by transferring the pasta to the pan where the sauce had been made and mixing it together together on low heat for about 1 minute, so that the sauce binds with the pasta.

Directions:

STEP 1

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water and set aside.

STEP 2

Prepare the Parmigiano Reggiano cream: in a large sauté pan, warm milk over medium heat, about 2 minutes. Add butter and mix with whisk to combine and achieve a nice golden color. Continue stirring and cook the mixture over low heat until the mixture has reduced and thickened, keeping the burner on, remove pan from heat and add the grated Parmigiano Reggiano cheese, mixing well. Bring the pan back to the heat stirring for another 45 seconds. Turn burner off and remove from heat to let rest.

STEP 3

In a separate pan, heat olive oil, garlic and sweet corn. As soon as it starts to fry, add the zucchini. Add salt, a little hot pasta water and cook with the lid on, for about 2 minutes. Remove from heat.

STEP 4

Combine the zucchini and corn mixture to the Parmigiano Reggiano cream and slowly heat it up. Once warm start the “mantecatura” by transferring the pasta to the pan and mixing all the ingredients together on medium to low heat for about 1 minute.

STEP 5

Plate pasta and garnish with fresh shaved Parmigiano Reggiano cheese, mint or basil, and a touch of fresh pepper.

Ingredients:

8oz tagliatelle pasta (or any long egg noodle)
½ quart whole milk
¼ cup butter
1 cup (more for serving) Parmigiano Reggiano cheese, 18-22 months, freshly grated
2 tbsp olive oil
1 clove garlic, minced
1 ear sweet corn, kernels removed from husk (about 1 cup kernels)
2 medium zucchinis, quartered lengthwise then cut in ½
inch pieces
basil and mint, for garnish
salt and pepper, to taste

Hint:

To make sure you are buying real Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.

Pairings:

Red wine – Tempranillo
White wine – Chablis
Beer – Pale lager

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