Ingredients: durum wheat semolina, fresh free-range eggs 20%, water, wild garlic 1.5%, thyme, rosemary.
|Average nutritional values||per 100g|
of which saturated fatty acids
of which sugar
Saute chopped onions and garlic in olive oil. Add the tomatoes and leeks. Then add the wild garlic tagliatelle, cooked al dente, to the sautéed tomatoes. Add a little cold butter, toss and serve garnished with cubed soft cheese.