Broccoli and ’nduja tagliolini



Time of preparation:

15 min


4 people


– 500 gr di tagliolini
– 300 gr di broccoli
– Olio
– 3 pezzetti di nduja
– Formaggio grattugiato
– Sale


Wash the broccoli, cut it into florets and boil it for 3 minutes in boiling water.
Heat some olive oil in a pan, add the ’nduja and melt it by adding a drop of the tagliolini cooking water.
Add the broccoli and a pinch of salt. Cook the tagliolini in boiling salted water, drain them and season them with the sauce. Sprinkle with grated cheese and then serve.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces