Chef: Emanuele Scarello

Taglierini with ‘petina’ amd potatoes from Gordia

  • PT100M 100min
  • Difficulty


  • 540 g0SW0205
  • 2 medium-sized potatoes from Godia ( kennebec variety)
  • 2 shallots
  • 1 petina weighing 200 g
  • 100 g of veal filleto
  • crushed caraway seeds and aged Malga cheese
Taglierini n° 205


Dice the potatoes, blanch them, and put them aside. Slice the shallot and begin to sauté it slowly with a little extra virginolive oil, add the petina in julienne strips and pour over the juices from the veal.Cook the taglierini in plenty of salted water, drain them and pour them into the pan with the sauce; dust with the caraway powder, and serve with flakes of Malga cheese.