Fresh Tagliatelle with Zucchini Flowers & Mild Provolone Sauce - Chef Luca Ciano
Join Chef Luca Ciano and cook these delicious Almond Crusted Prosciutto & Ricotta Fritters from his TV show Luca's Key Ingredient on Channel 10!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lucaciano.com.
Ingredients
- 300 g Chef Luca Ciano’ tagliatelle or 400g dry pasta of your choice
- 80 g pancetta, thinly sliced
- ½ bunch spring onion, thinly chopped
- 1 punnet zucchini flowers, zucchini sliced and flowers torn
- 150 g fresh peas or frozen
- 250 g fresh cream
- 100 g fresh milk
- 200 g provolone valpadana mild, grated
- ¼ cup toasted hazelnuts, roughly chopped
- 25 ml ‘Chef Luca Ciano’ Extra Virgin Olive Oil
- 40 ml aged balsamic vinegar, good quality
- Salt & pepper
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