Fagottini al prosciutto crudo


The authentic and genuine taste of handmade egg pasta, blended with a prosciutto filling, made according to the traditional recipe. The shape, impactful and eye-catching, ensures a perfect result.

Free-range hens’ eggs exclusively coming from Italian farms.

Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven

Try this recipe

Fagottini al Prosciutto Crudo (raw ham) with Parmigiano Reggiano cheese cream.

• Zini Fagottini al Prosciutto Crudo
• Shallot
• Extra virgin olive oil
• Cream
• Parmigiano Reggiano cheese croutons
• Grated Parmigiano Reggiano cheese
• Asparagus tips
• Black truffle

Season Parmigiano Reggiano cheese croutons in a pan with oil and shallot. Add cream and water (or vegetable stock) in equal parts and boil until the sauce is reduced by 1/3. When lukewarm, add grated Parmigiano Reggiano cheese to obtain the sauce. Blanch asparagus tips and cool in cold water. Cook pasta in salted boiling water, drain and dress using asparagus tips seasoned in a pan with oil and salt. Pour the Parmigiano Reggiano cheese sauce in the dish, place Fagottini and finish with sliced black truffle.

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