Ingredients for 6 people:
500 g egg tagliatelle
90 g fresh parsley
9 anchovy fillets in oil
120 g grated Vento d’estate cheese
Extra virgin olive oil
For the pasta, if preparing fresh:
450 g 00 flour
1 tablespoon extra virgin olive oil
5 g salt
Difficulty level: Easy
Create a flour well on the work surface and put the ingredients in it, mixing until an elastic but smooth dough is obtained. Add flour or water if necessary, depending on whether it is too soft or too dry. Wrap it in cling film and refrigerate for 3 hours.
Roll out the pasta using a pasta machine and cut into 15 cm long sheets. Let them dry slightly before cutting with the cutter.
Two hours before, wash the parsley, dry well and chop with the anchovies. Put the mixture into a bowl, cover it with extra virgin olive oil and leave to rest until ready to use.
Cook the tagliatelle in salted boiling water, drain and toss quickly in the pan with the parsley and anchovy sauce, adding half of the cheese before serving on plates. Add a final sprinkling of the remaining Vento d’Estate and bring to the table.
This recipe is based on the Vento d'Estate® cow’s cheese.