Tag: Tagliatelle

Tagliatelle with asparagus, prawns and saffron – Italian cuisine reinvented by Gordon Ramsay

The tagliatelle with asparagus, prawns and saffron they are a superlative dish, where different flavors meet and enhance each other, embraced by the pasta. A dish with a sure visual effect, but above all rich in flavor and not at all difficult to prepare. Moreover, with prawns and asparagus, you can prepare many dishes, including a delicious one salad.

How to make tagliatelle with asparagus, prawns and saffron

The delicious ones tagliatelle with asparagus, prawns and saffron They are prepared by first cooking the asparagus in boiling water in a pan with high sides and separately preparing a sauté with oil and an anchovy fillet melted in the heat. Then add the peeled and cleaned prawns, the asparagus tips and the drained tagliatelle al dente to the pan for final cooking. Here are all the steps of the recipe.

Pumpkin tagliatelle – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First, clean the pumpkin and cut it into cubes.

Let it simmer over a very low heat and with a lid for about 20-30 minutes or until it is very soft (depending on how large the cubes are), trying not to let it stick to the bottom.
(Alternatively you can cook it in the oven or steam it: do not boil it, so that it does not absorb excess water.)

Blend the pumpkin with a blender or in a blender until you obtain a puree.

Place the flour in a bowl, add the pumpkin puree and a pinch of salt to the center and knead quickly until you obtain a smooth dough.
Wrap it with cling film and let it rest at room temperature for 30 minutes.

Take the dough and roll it out into a thin sheet (about 2 mm) on a lightly floured work surface.

Wrap the floured pastry around itself and cut it into slices of about 1 cm, then unroll them to obtain tagliatelle.

Here you go, your pumpkin tagliatelle are ready, all you have to do is cook them and season them to taste.

If you want to season them following my suggestion, boil the water for the pasta, and in the meantime prepare the sauce: after having roughly chopped them, toast the hazelnuts lightly in a non-stick pan, then set them aside and, in the same pan, let the butter melt with the chopped sage.

Cook the tagliatelle in plenty of lightly salted boiling water, drain them al dente and let them flavor briefly in the sauce, adding salt to taste.

The pumpkin tagliatelle are ready, all you have to do is plate, complete with hazelnuts and serve.

Tagliatelle with scampi cream: this is how you enrich your Friday dinner – Italian cuisine reinvented by Gordon Ramsay

Presentation

Elegant in their simplicity, the tagliatelle with scampi cream I’m a first course of fish with a delicate flavour.

To prepare them it is necessary to first create a bisque made of scampi heads and shells, water, parsley, carrots and tomato paste. It will take 15 minutes for the water to flavor and the vegetables to soften enough to be easily blended. The bisque, that is, a sort of fish soupit will then be filtered, in order to eliminate any remains of the shell of the crustaceans.

The tagliatelle, strictly cooked al dente, will then be mixed in the bisque which can be, at your discretion, more or less dense.

Despite the use of scampi zest to prepare the seasoning, this dish is delicate on the palate, thanks to the presence of tomato and carrot which give it a sweetish and creamy note.

Tagliatelle with scampi cream

To plate, the advice is to keep two whole (but cooked) scampi to use as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.

Ingredients for the scampi bisque

4 scampi
1 carrot
1 sprig of parsley
Salt to taste
10 g triple tomato concentrate
300ml water

For pasta

200 g egg tagliatelle
2 scampi
Coarse salt to taste
Parsley to taste
50 ml fresh liquid cream
1 clove garlic
Extra virgin olive oil to taste

Method

Prepare the bisque by cleaning the carrot and slicing it. Collect it in a pot together with the heads and shells of the scampi. Chop the scampi pulp and set aside.

Add the parsley, tomato paste and water to the pot. Cook for about 15 minutes until the carrot is soft.

Blend everything with the blender and then sift the mixture.

In a pan, heat a drizzle of oil. Add the garlic, scampi pulp and whole scampi and cook. Then add the filtered bisque and cream and reduce.

Heat the water in a pan. When it boils, add salt to taste and pour in the tagliatelle.

When the tagliatelle are cooked, drain them and pour them into the pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.