250 g./9 oz. tagliatelle - 175 g./6 oz. grated Parmesan cheese - 200 g./7 oz. cooked ham - 100 g./3_ oz. shelled peas - 2 dl. cream - 4 egg yolks
Boil tagliatelle, drain when al dente and pour into a casserole dish. Add Pamesan, ham cut into cubes and the egg yolks; Soften with cream, add pepper and mix over low flame briefly. Pour into a mold with hole in center and place in oven in bain marie at 180° for 40 minutes. Remove from mold and decorate with peas with cream and ham.
N.B. Ingredients are given for 4 portions. | 
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 | Pinot Grigio
Valdadige D.O.C.
Santa Margherita
Full bodied, versatile wine, this was the first Pinot Grigio of this variety to be turned into white wine by Cantine S. Margherita. Clear, intense bouquet, dry taste, pleasant citrine under-notes.
Serve at:
8°-10° C.
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