Linguine n.6 from the country cottage


Linguine n.6 from the country cottage



  • 6 Linguine al bronzo La Molisana   320g
  • Cream butter   100g
  • Prosciutto crudo   100g
  • Melon   1 piece
  • Flakes of caciocavallo   100g
  • Fresh sage   12 leaves


Cut the prosciutto into julienne strips and brown them with a drizzle of extra-virgin olive oil, using a nonstick pan.

In another pan gently melt the butter and flavour it with the fresh sage leaves.

In boiling salted water cook the Linguine 6, drain the pasta al dente. Mix everything together adding the crispy prosciutto, flakes of caciocavallo, and melon pearls, prepared in advance using a melon-baller.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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