ingredients

500 g of tagliatelle
12 slices of coppa
2.5 cuil. to s. 1 small bowl of parmesan
3 sweet onions
2 bunches of basil
2 cloves garlic
10 30 g pine nuts
1 tbsp. to s. 8 cl of olive oil
1/4 cuil. to c. coarse salt from Guérande
Cayenne pepper

Equipment

1 board 1 knife
1 or more stoves
1 propeller robot
1 colander

Steps

Step 1

In advance: grill 6 slices of coppa recto verso in the skillet without fat, just to make them crisp ; cut fresh coppa and cooked in strips.
Blend 10 g pine nuts over medium-low heat in the fat-free pan. Slice, sauté onions 10-15 min over low heat with 1 tbsp. oil.

2nd step

10 min before serving: cook the tagliatelle, keep them al dente. At the same time, prepare the pesto : mix peeled garlic, basil (leaves and stems), 30 g pine nuts, parmesan, coarse salt, a pinch of chilli pepper (not too much!), 8 cl of olive oil.

step 3

Serve: drain the pasta, recover 1 ladle of cooking water; pour into the robot just to soften the pesto. Mingle pasta and hot onions on 4 plates; divide the pesto; sow coppa, pine nuts; serve hot with the parmesan bowl .

tips

Aosta Coppa Selection: Tasty slices are thick enough to handle well.

The good wine
Côtes d'Auvergne red. Saint-Verny cuvée Small bunches on Basalt 2008. Coming from old vines gamay low yields. Info, Mailing List: Cave St-Verny. 04 73 69 92 87. www.saint-verny.com