Authentic PDO & PGI products from Naxos, Samos and Emilia Romagna
Authentic PDO & PGI products from Naxos, Samos and Emilia Romagna


Tagliatelle with Graviera Naxou PDO and Tomato Confit

Tagliatelle with Graviera Naxou PDO and Tomato Confit

CATEGORY: Main course
COOKING TIME: 2 hours 


  • 400gr flour type 55% (strong)
  • 4 eggs 
  • 100gr fresh spinach 
  • Flour for sprinkling 
  • 250gr graviera Naxou PDO 
  • 1 kg cherry tomatoes
  • 1 pinch of salt 
  • 1 pinch of freshly ground pepper
  • 1 pinch of sugar 
  • 50gr fresh basil 
  • 30gr fresh rosemary 
  • 3 tbsp of olive oil 


  • Cherry marmalade 85% fruit
  • Basil meringue 
  • Tomato sauce

Process of making tagliatelle

Wash spinach carefully and blender it until it melts. Pour in a bowl the flour, eggs, olive oil, salt and 50 grams of Graviera Naxos PDO. Add the spinach and mash them until a green dough will be done. Place the dough in a mixing bowl, cover with a film and leave it in the refrigerator. 
Two hours later we pour flour on the kitchen counter and open the dough with rolling pin until it is 2mm thick. Cut it into strips and place them in a metal sheet to prevent it from breaking. Boil some water in a casserole and once it will start boiling, place the pasta in and keep them for 4-5 minutes. Once it is ready, remove and strain.

Process of making confit

Wash and cut the cherry tomatoes in the middle. Lay a baking tray with non-stick paper and place the cherry tomatoes in the cut side up. Sprinkle with salt, some sugar and freshly ground black pepper. Chop the garlic and sprinkle on top and sprinkle with olive oil. Preheat oven to 140 degrees and bake for 2 hours. During baking, open the oven 2 to 3 times to allow moisture to escape. The cherry tomatoes should dry, but not wither and the heart has to remain juicy.

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