Tag: Tagliatelle

Chestnut tagliatelle with baked onions, sage and cinnamon – Italian Cuisine

Chestnut tagliatelle with baked onions, sage and cinnamon

1) Pour the flour into a fountain on the work surface and create a dimple in the center. Shelled the eggs, one at a time, and slide them gradually to the center of the fountain. United a pinch of salt and lightly beat the eggs with a fork to mix the yolks with the whites. Jumbled up with your fingertips, gradually incorporating the flour. Knead for at least 10 minutes, then form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

2) Peel the onions, slice them and transfer them to the baking tray lined with baking paper. Salt, pepper, add the bay leaves, a drizzle of oil and bake at 200 ° for 20 minutes, turning them a couple of times.

3) Divide pasta in 4 portions, flour them on the work surface and pass each one through the rollers of the appropriate machine, gradually reducing the thickness until a thin sheet of about 2 mm is obtained. Obtained then the noodles by placing the appropriate die in the machine.

4) Dissolve butter with sage leaves, cinnamon, a pinch of salt and a grind of pepper.

5) Meanwhile cook the pasta in boiling salted water for 2-3 minutes, drain it al dente and transfer it to a large bowl: unite still hot onions (remove the bay leaf) and cinnamon and sage butter. Complete with grated Parmesan cheese and serve.


Posted on 12/30/2021


Tagliatelle with duck sauce in Porto, orange and rosemary – Italian Cuisine

Tagliatelle with duck sauce in Porto, orange and rosemary


1) Private i duck breasts of the skin and cut them into very small cubes. Chop it shallot with the carrot and the celery and brown them gently in a saucepan with 4 tablespoons ofoil and the rosemary. After a couple of minutes, add the duck pulp and brown it over high heat. When it is well browned, sprinkle it with flour, mix well and wet with Port; let it evaporate, lower the heat, add the cloves, seasoned with salt, pepper and a pinch of cinnamon and continue cooking for about 30 minutes, adding a little hot water if the sauce tends to dry out too much.

2) Wash theOrange remove the zest with a potato peeler and cut it into very thin julienne strips; squeeze the juice. Blanch the peel in boiling water for 1 minute, drain and add to ragù with juice; cook until you get a tied but soft sauce; deleted rosemary is cloves. Boil the noodles in salt water, drain wet and season with ragù.

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Tagliatelle with broccoli and mussels – Italian Cuisine

»Pasta with chickpeas and mussels

First of all, clean the mussels well, removing the encrustations and the beards (here the guide to find out how to do it best), then put them in a saucepan, cover with the lid and cook over medium heat for a few minutes, until the shells have opened. all, then shell them and filter the cooking juices.

In the meantime, peel the broccoli, divide them into florets and blanch them in salted water for a few minutes (until the stems are tender, touching them with a fork: they must not fall apart).

Drain the broccoli conserving the cooking water, set 1/3 of the florets aside and blend the rest with a blender.

Meanwhile, cook the pasta in the broccoli cooking water and drain when al dente.
Quickly brown the mussels in a large pan with oil and chilli.
Add the pasta, the artichoke cream and the cooking sauce of the mussels and mix gently.

The tagliatelle with broccoli and mussels are ready: add the set aside florets, season with salt and serve.

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