Tag: Tagliatelle

Tagliatelle with ragù recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g flour plus a little
300 g chopped beef pulp
200 g minced pork meat
200 g tomato sauce
80 g onion
25 g pillow
4 eggs
3 carrots
2 stalks of celery
Grated Dop Parmesan Cheese
rosemary
dry white wine
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Middle

Dose: 8 people

For the recipe of tagliatelle with meat sauce, finely chop the onion and bacon. Peel the celery and carrots and cut them in half. Withdraw the onion in a saucepan with a little oil, along with the pillow. After 2 minutes add celery and carrots, then all the minced meat. Stir, add salt and pepper and cook until the meat changes color, for 7-8 minutes.

Pour in half a glass of wine, then add a sprig of rosemary, tomato puree and a glass of water. Cover with the lid and cook over very low heat for about 2 hours, checking occasionally. Mix the flour with the eggs and knead the mixture until the dough is smooth and elastic. Let it rest covered with the film for 30 minutes. Roll out the dough with a rolling pin in a very thin sheet, fold it by bringing the two lower and upper edges towards an imaginary central line, then cut it with a knife into 1 cm wide noodles. Remove the vegetables and the rosemary from the sauce.

Cook the tagliatelle in salted boiling water for 2 minutes, drain and season with the ragù. Complete with grated Parmesan.

Tagliatelle with white ragu and pecorino cheese – Italian Cuisine

Ingredients

400 g Tagliatelle with egg
200 g Veal pulp
200 g Royal pork
2 pcs Celery sticks
1 pc Onion
1 pcs Carrot
Dry white wine
Vegetable broth
thyme
Tuscan pecorino not too seasoned
Extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

Tagliatelle with white ragu and pecorino cheese, peeled celery, onion and carrot, cut them into small cubes and fry them in a saucepan with 2 tablespoons of oil for 5 '.

Finely chop the veal and pork with the knife, add them to the sautéed vegetables and brown them until they have dried. Then add a sprig of thyme and blend with half a glass of white wine and a ladle of vegetable broth.

Add salt and pepper and turn off the heat (white sauce). Cook the tagliatelle in abundant boiling salted water, drain directly in the saucepan of the ragù, completing the cooking. Sprinkle with grated pecorino and serve immediately.

Tagliatelle Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients

350 g egg noodles
250 g flour
200 g robiola
150 g cooked ham
100 g Piedmontese ricotta
80 g butter
2 eggs
aromatic mince (sage, marjoram, rosemary)
2 tablespoons of Parmesan cheese
butter and flour for the mold
pepper
salt

Duration: 2 h

Level: Easy

Dose: 8 people

For the recipe of tagliatelle cake, on the pastry board, mix 250 g of white flour together with 80 g of butter, soft and in pieces. Make the fountain, pour 80 g of cold water and a pinch of salt. Knead quickly with your fingertips then wrap the dough in a sheet of plastic wrap and lay it to rest in the refrigerator for about 30 '.

Meanwhile mix in a bowl g 100 of Piedmontese ricotta together with 200 g of robiola. Season the mixture with a pinch of salt and pepper and a pinch of aromatic mixture (sage, marjoram and rosemary). Tie with 2 eggs and add 150 g of cooked ham to the dough, diced. Cook 350 grams of tagliatelle with al dente sauce and drain when al dente and season with the ricotta mixture.

Roll out the dough into a thin layer and completely line it with a round hinge mold 24 cm in diameter, which you will have buttered and floured. Fill the mold with the well-seasoned noodles and sprinkle with two tablespoons of grated parmesan and butter flakes. Spread the cake in a pre-heated oven at 200 ° for about 40 ', covering it halfway through with an aluminum foil.