Tag: Tagliatelle

Tagliatelle with pistachio pesto and pea cream – Italian cuisine reinvented by Gordon Ramsay

After keeping some aside for the final decoration of the dish, place the pistachios, the chilli pulp, a few grains of coarse salt and the washed and dried parsley leaves in a mortar. And pound until you get a rough mass. Only at this point and little by little, add 3-4 tablespoons of oil, continuing to mix everything. If necessary, also pour a few drops of water until you obtain a smooth pesto

Tagliatelle with tuna ragù and peas – Italian cuisine reinvented by Gordon Ramsay

After placing the dough on trays lined with baking paper or food mesh frames, turn on the oven in cold air fan mode. The trays should be placed on the shelves, even two at a time, and keeping the door half open. Once this is done, the fresh pasta can be dried for at least 30 minutes.

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.