Cold tagliolini with “Salva Cremasco” and Yogurt

Roby B. Food Player reinterprets traditional dishes with healthy and light ingredients and raw materials and with great attention to the glycemic index.

This recipe is designed to create a fresh and summer dish!

This is a pretty simple recipe to make, it is obviously based on your own personal preparation. With a little patience, everyone can do it. We will use tagliolini  and at the bottom of this recipe you will find all the advantages and benefits of this extraordinary pasta made with chickpea flour.

Ingredients:

• 80 grams tagliolini

• 1 jar of natural yogurt (take care about the quality)

• 2 slices of lean ham (about 40 grams)

• 20/30 grams of Salva Cremasco cheese or the classic Parmesan cheese

• 2/3 cherry tomatoes pachino

• Salt to taste

• Extra virgin olive oil

Instructions:

We start by cutting our ham into slices. We put a drop of EVO oil in our pan and begin to brown it slowly, on low heat, until it becomes crispy.

Once finished, we filter it with a strainer to remove excess fat.

Poor the yogurt jar in a bowl. Put a pinch of salt in the yogurt and 2/3 pachino cherry tomatoes by cutting them into small pieces.

Cook the pasta, making it boil, for the expected time written on the packaging (5/6 minutes), this is because becoming cold our tagliolini will tend to become more “al dente”.

Once the tagliolini are cooked, cool with cold water during draining. At this point put the pasta in a bowl, it is also fine the pot used in cooking the important thing is that it is cold, and then add half of our yogurt.

Mix everything well, correcting the salt if needed. At the end we add the ham, previously browned, and the cheese flakes, Salva Cremasco or Parmesan, cut coarsely.

In this recipe we have a very low glycemic index that helps the regularity of our metabolism.