Filter
Reset
Sort ByRelevance
CHAUNIH
Tagliatelle with lemon ricotta, raw ham and egg mimosa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the zucchini cubes with the Italian herbs and ham. Cook the tagliatelle al dente.
-
Grate the zest of 1/2 lemon and press the other half. Spoon lemon zest and juice through the ricotta and season with salt and pepper.
-
Scoop the zucchini cubes, ham strips and ricotta through the tagliatelle.
-
Finely chop the eggs and mix with the Parmesan cheese and parsley. Sprinkle the pasta with this egg mimosa.
-
20 minMain dishSpaghetti, Pecorino Romano, freshly ground black pepper, traditional olive oil,spaghetti cacio e pepe -
25 minMain dishbasmati rice, olive oil, shallots, garlic, pork fillets à la minute, chestnut mushrooms, crème fraiche light, garden peas extra fine, basil,lean pig fricassee -
30 minMain dishpotato croquettes, baking flour, butter, beef finches, sweet-sour apple, lemon juice, Curry sauce,cauliflower with apple-curry sauce -
45 minMain dishonions, olive oil, bay leaf, thyme, salt and freshly ground pepper, garlic, tomato cubes, sugar, Pizza Dough, black olives without pit, dried oregano, anchovy fillets,onion cake with anchovies
Nutrition
765Calories
Sodium0% DV0g
Fat45% DV29g
Protein82% DV41g
Carbs28% DV84g
Fiber0% DV0g
Loved it