Ingredients (4)

  • 320 g of tagliolini
  • 1 medium yellow potato
  • ½ yellow onion
  • ¼ savoy cabbage
  • 1 celery heart
  • Extra-virgin olive oil
  • Salt
  • Ground black pepper
  • Mature Tuscan pecorino cheese
  • 100 g of Prosciutto Toscano PDO strips


  1. Wash and peel the potatoes and then cut them into
  2. Finely julienne the onion and the savoy Remove the strings from the celery and then slice it.
  3. Pour a drizzle of olive oil into a pan with deep sides and sauté the onion and the celery first, then add the savoy cabbage and the Brown the rest of the vegetables, then add stock and cook for about 20 minutes. Put everything in a blender and blend the mixture until it becomes creamy, adding salt and pepper to taste.
  1. Add the tagliolini, cook them directly in the savoy cabbage purée and add more stock to finish cooking the
  2. Add a drizzle of olive oil, Tuscan pecorino cheese and the Prosciutto Toscano PDO strips and mix all the ingredients