Born out of the collaboration between two craft enterprises of the French Riviera, this unique gourmet product will undoubtedly satisfy the whole family.
Pasta Piemonte, located in the heart of the city of Menton, is specialized in manufacturing high quality pasta and ravioli. It was therefore normal for the house Nicolas Alziari to collaborate with this craftsman to enhance the olives of his production.
After many attempts, we are very happy to propose you today this original recipe of Tagliatelles with olives from Nice. During the elaboration of this recipe, each of the two craftsmen has contributed with its know-how, particularly in the selection of raw materials like the high-quality organic flours as well as the unique Cailletier olive from Nice.
List of ingredients: Wheat semolina*, water, olive paste from Nice* (14%)(Nice PDO olives). * Organic products.
Contains wheat, may contain: egg, milk and pulses
Certified organic by Certipaq Bio - FR-BIO-09
Conservation: about 1 year
Net weight: 250 g
Recommandations:
- Cook tagliatelle for 6/7 minutes in large volume of water
- Wait 2 minutes before stirring to allow rehydration
- In a skillet, heat a little oil, sauté a clove of garlic; add the cherry tomatoes cut in half, capers and simmer 5-10 minutes.
- Drain pasta, place in sauce, mix and serve
