tagliatelle with Traditional Balsamic Vinegar of ModenaIngredients for 4 people:
1 celery, 1 large carrot and 1 Onion

1 shallot, Laurel and Sage,

½ slice of Lard, chicken giblets,

½ tablespoon of tomato paste.

For the sauce:
Traditional Balsamic Vinegar of Modena PDO.
Pulling the egg pasta with a rolling pin until it reaches a thickness of 1.5mm, cut noodles.
Prepare a soffritto (a mixture of finely chopped onions, celery, carrots, shallots and bay leaf sauteed in pig fat) and add chicken and sage.
Add tomato paste, add little broth and season with pepper, salt and nutmeg.
Add tagliatelle to the pan with sauté vegetables and cook over a moderate. Place everything in a buttered mold, add Parmesan cheese and gratin in the oven at 180 °

Presentation:
Put the tagliatelle pie in the middle of the dish and garnish with little extra virgin olive oil and a few drops of Traditional Balsamic Vinegar of Modena PDO.