Wholemeal Noodles with “Culatello” “LE VALLI” and squash blossoms

Ingredients for 4 persons:

For “tagliatelle” [noodles]:
“0 “ type flour: 200 g
Buckwheat flour: 100 g
Whole eggs: 3

For the sauce: “Culatello di Zibello D.O.P. “ cut into small stripes: 200 g [“culatello” ham from Zibello (Parma province), Protected Designation of Origin]
squash blossoms: 100 gr.
Butter: 50 gr.

PREPARATION:

Prepare the noodles well-shaping the mixture of the two kinds of flours on a bread board then break the eggs and let their content stay in the central hole of the flour mixture. Mix the ingredients until a smooth mixture is obtained. Let the mixture rest for 30 minutes then draw it and cut it as to obtain 1,5 cm thick, 5 cm long and 4 cm large stripes.
Sauté the “culatello” ham with butter and add the previously cleaned squash blossoms. Cook the noodles in salted water, strain them and mix them with the previously obtained
sauce. Serve it immediately.

WINE:

Chiaretto Bardollino D.O.C.

Suggestions for a better tasting:

Before slicing the culatello ham, you shall remove the transversal strings. We recommend to clean it and brush it under running water. We suggest to well-dry with a cloth dampened with dry white wine as well as to keep it wrapped in such cloth for 1 or 2 days. After that, remove it from the cloth, eliminate possible outer foreign matters by a sharp knife, then thinly slice.

How to keep:

Keep the product wrapped in a wet cloth, in the fridge.