Tag: Tagliatelle

Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer – Italian Cuisine

Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer

An easy and effective first course, to be accompanied with a fresh and delicate wine such as the Marche Passerina La Ferola Igp di Costadoro

Tagliatelle they are a very versatile dish, which goes well with meat, fish or vegetable sauces. They are prepared with flour and eggs and precisely in the choice of flours you can play to give the tagliatelle a more delicate or decisive taste. We tasted them with spelled seasoned with a sauce of courgettes, courgette flowers and lavender flowers, prepared by Vanessa Visconti, chef and director of Cabbages in snack, a restaurant as well as a cooking school, located in the quiet of a late '700 building, in Corso Magenta, one of the most beautiful areas of Milan.

Spelled and lavender, for a very summery taste

The burnished color of the tagliatelle and the deep purple lavender flowers are a striking color combination that immediately gives the heat of summer, first to the eyes and then to the mouth. The combination of chopped lavender flowers to add to the zucchini sauce leaves a delicate yet recognizable flavor in the mouth, especially thanks to the use of fresh, fragrant flowers. The result is a refined, balanced and fresh dish, absolutely irresistible. That deserves the right pairing with wine.

The recipe for spelled and lavender noodles

Mix 600 g of spelled flour with 400 g of semolina on a pastry board. Add 8 eggs and knead quickly with your fingers or with a planetary mixer, until the dough is compact and elastic. Wrap it with plastic wrap and let it rest in the fridge for 2 hours. At this point, roll it out with the help of a rolling pin on a floured surface, in a long and thin strip, which you can insert into the special machine to roll out the dough. Once you have obtained a thin sheet, fold it over on itself and with the help of a knife cut it into strips of the same width. If you have the special appliance to be mounted on the planetary motor, this operation will be done in an instant! Leave the tagliatelle on a floured surface and prepare the sauce. In a saucepan, sauté two cloves of garlic in a little oil. Once they are browned, add the washed and sliced ​​courgettes and cook for about 20 minutes. Seven minutes before turning off the heat add the courgette flowers. Now prepare the Parmesan cream, whisk together in a bowl, the grated Parmesan and the milk: pour them a little at a time and blend, so you can decide the consistency to be given to the cream. Put a pan with water on the fire and when it is boiling add salt and dip the noodles. Add a drop of oil to the water to prevent it from sticking to each other. After a few minutes, drain them and prepare the dishes: on the bottom, place a few spoonfuls of Parmesan cream, then pour the tagliatelle and then the zucchini sauce. Finish with a generous sprinkling of chopped lavender flowers. Bring to the table very hot.

And now the wine….

A delicate dish like that of lavender noodles should be accompanied with a fresh, fragrant and persistent wine. The ideal combination is with La Ferola, a Passerina from the Marche winery Costadoro, a wine with a straw yellow color, which releases aromas of yellow pulp fruit, citrus and in the mouth it has a pleasant freshness and minerality. Serving temperature 10 °.

#Oggidelivery: tagliatelle with butter and herring – Italian Cuisine

Bioesserì, organic restaurant and pizzeria in Milan and Palermo restarts from delivery, with new experiences of taste, authenticity and the pleasure of good food directly to your home #oggidelivery

Bioesserì it is the restaurant where respect for nature, the work of the producers and good food meet in the same place. An oasis of taste and well-being fruit of the idea of ​​Vittorio and Saverio Borgia.
Everything moves around the environmental sustainability and to enhancement of the raw material rigorously biological. The group consists of three premises, one of which in Brera, the other inaugurated in September 2019 in Porta Nuova and the third in Palermo. A local cuisine enhanced by simple, elegant and refined recipes that rework the best organic products from Italian producers and beyond, to offer an experience that recalls the authenticity of things done well.

#Oggidelivery: tagliatelle with butter and herring

Delivery proposals include noodles with butter and herring reflect the genuine taste of Bioesserì, fresh handmade pasta every day, topped with an enveloping butter and herring sauce. Herring, sea silver, rich in Vitamin D, protein and omega 3, tasty, nutritious and with a pleasant consistency. The chef recommends pairing with Franciacorta DOCG- Brut Elisabetta Abrami bubbles (Chardonnay 80%, Pinot Noir 20%).

With the service of delivery the customer can choose between appetizers, whims, first courses, second courses, soups, in addition to pizzas and i desserts. A small step forward to return to old, but above all good, habits. A new beginning to be able to create and put into practice the ideas and combinations matured in these months of break, continuing to guarantee the quality and seriousness shown in these years of activity.

The executive chef Federico Della Vecchia speaks to us with an open heart: "it is a delicate moment, the current one, and we have decided to stay alongside our customers with the delivery that includes in addition to the dishes also pizza and focaccia, two beloved products. In general it is a service highly appreciated by the consumer and now all the more so. It is our way of staying close to them with quality. It will soon be possible to order our proposals directly from the site ".

Other Bioesserì initiatives

#ioScelgoilBuono is the new initiative to support and promote the territory created by @flawlessmilano. Vouchers that can be combined at advantageous conditions to be used by December 20, 2020 at participating businesses. Just buy the digital voucher you prefer online and show it through your smartphone.

The dishes to compose at home, a tasty idea to cook in complete serenity, just choose the desired seasoning and the pasta format and you're done!

Recipe Tagliatelle with aromatic ragù – Italian Cuisine

  • 350 g egg noodles
  • 350 g beef or venison pulp
  • a stalk of celery
  • a carrot
  • half onion
  • full-bodied red wine
  • Juniper berries
  • tomato concentrate
  • rosemary
  • salt
  • extra virgin olive oil

For the recipe  of tagliatelle with aromatic ragù, prepare a chopped celery, carrot
and onion and fry it in a veil of oil. Finely chop the meat with the knife (or have it minced by the butcher).
Add it to the sauté with 1-2 sprigs of rosemary and  juniper berries enclosed in a gauze bag; brown for 5 per-8 minutes. Deglaze with 200 g of wine, add a spoonful of tomato paste and cook with the lid on medium heat for about  an hour and a half.
Finally remove the aromas and season with salt, if needed. Cook the tagliatelle in abundant salted water. Drain and season with the aromatic ragù.

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