Cook tagliatelle al dente in enough boiling salted water – according to the instructions on the package. Drain and drain well.
Slice the Brussels sprouts into thin slices. Stir-fry at high temperature in a little olive oil until they take on a light color. Add the nuts and roast.
Pluck the Parma ham lengthwise into strips, add to the Brussels sprouts with the tagliatelle form, drizzle with hazelnut oil and just get hot. Serve immediately in warmed plates, sprinkle with pepper and cheese.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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