Black tagliolini with goat cheese and lemon

Mix the goat cheese with the milk, a drizzle of oil and plenty of pepper until you get a soft cream, almost liquid. Fill a pot with plenty of salted water and, as soon as it reaches the boil, cook the tagliolini. Drain them al dente, keeping aside some cooking water. 

Heat a drizzle of oil in a pan, pour the tagliolini, add some water held aside and finish cooking, stirring often. Grate the rind of a lemon over the tagliolini and serve them over the goat cream poured in the mirror plate and decorating with a teaspoon of lompo eggs.

You can cook a large quantity of tagliolini, strain them al dente and freeze them in a nest with the function of shock freezing of Freddy, and then keeping them in the freezer for up to 6 months. 

If necessary, all you have to do is remove the tagliolini from the freezer and finish cooking in the pan with a glass of water and the dressing you like best. In just 3-4 minutes the tagliolini will be ready to serve on the table!