Directions
How to prepare the perfect pappardelle? We asked chef Dallabona, a great cooking artist, the owner of the Stella d’Oro restaurant, a temple of haute cuisine that every gourmet knows well. Here is a recipe of simple Parmesan cuisine, but with a taste that summarizes these lands’ beauty and focuses on the goodness of a few carefully selected ingredients.
Ingredients for pappardelle with fresh salami paste and Parmesan fondue
4 servings
- 400 grams of egg pappardelle
- 200 grams of salami paste
- 100 grams of tomato
- 200 grams of fresh cream
- 100 grams of chopped mixed vegetables
- 50 grams of butter
Preparation of pappardelle with fresh salami paste and Parmesan fondue
The recipe is very fast, especially if you can prepare all the ingredients in advance. Brown the vegetables with the butter, add the salami paste, crumble it well, add the tomato and finish cooking with a drizzle of cream to melt the sauce. Melt the Parmesan cheese in the cream, cook for 5 minutes, lower the heat and continue stirring.
Cook the noodles, put the Parmesan fondue as a mirror sauce, place the noodles on the plate, and put the salami paste in the center.
Which wine to pair with pappardelle with fresh salami pasta and Parmesan fondue?
As a white, choose a medium-bodied, floral, savory wine to contrast the creaminess of the fondue and harmonize with the salami. A Malvasia di Candia from the Parma hills to stay in the Parma area is excellent, like the Carra di Casatico winery. If we move to Liguria, not to be underestimated is the flavor of the Ligurian Riviera di Ponente Pigato and not even the discreet elegance of Vermentino (DOC Colline di Levanto).
If you are in the mood for rosé, a Negroamaro like the Lizzano Rosato DOC with its almond and pomegranate aromas will keep you good company.
If you prefer a cocktail, Negroni is the ideal cocktail.
Recipe courtesy of the Stella d’Oro restaurant, via Mazzini, 8, Soragna (PR)
