The TAGLIOLINI WITH SPECK, ZUCCHINI AND SAFFRON are an aromatic and tasty first course that can be served on many occasions, always bringing a smile to our diners, who appreciate its goodness and refinement. The dish, in fact, despite the simplicity of its ingredients, offers an exceptional richness on the palate and reveals a surprising complexity.
The particular goodness of the dish comes from the combination of flavors and the richness of textures: the sweetness and meatiness of the zucchini contrasts with the saltiness and crunchiness of the speck, and saffron, with its intense aroma, blends wonderfully with the light smoky scent of this noble Alto Adige cured meat. The egg tagliolini, cooked al dente as always, take this sauce perfectly, especially if you finish cooking in the pan, adding a little of the pasta cooking water and ensuring the pasta is well coated by the creamy emulsion that forms in this situation. Serve immediately and enjoy this delight hot and fragrant.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz egg tagliolini
- 5 oz speck
- 3 zucchini
- 1 packet saffron
- to taste extra virgin olive oil
- to taste salt
YOU’LL NEED FOR THE TAGLIOLINI WITH SPECK, ZUCCHINI AND SAFFRON
- 1 Pot
- 1 Pan
PREPARATION: TAGLIOLINI WITH SPECK, ZUCCHINI AND SAFFRON
Trim the zucchini, cut them in half or into quarters depending on size, and remove the central part with the seeds. Then slice them into not-too-thin slices.
Cut the speck slices into strips about 1 cm (about 3/8 inch) wide and place them in a large pan with a drizzle of oil. Sauté over low heat for 2 minutes, then add the zucchini.
Lightly salt and cook for 10 minutes.
Bring plenty of water to a boil and salt it. Add the tagliolini and cook, keeping them al dente. Scoop out a ladleful of cooking water and dissolve the saffron in it.
Drain the pasta into the pan with the sauce, add the saffron and another one or two ladlefuls of the cooking water.
Then toss to emulsify and finish cooking. Plate the tagliolini with speck, zucchini and saffron and enjoy them hot.
