Tag: Tagliatelle

Recipe Tagliatelle with porcini mushrooms (without cream!) – Italian Cuisine

The perfect dish for this month! No one can resist mushroom noodles

Ingredients

500 g Porcini mushrooms
250 g Dry tagliatelle
4 pcs Walnuts
2 pcs Shallots
Grated Parmesan
Lemon
Mint
Extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove it with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.

Crepes tagliatelle, the fresh recipe of late summer – Italian Cuisine

An amazing cold pasta, which conquers even if pasta really isn't. Soft and tasty crepe noodles, a dish to prepare in several steps, also if you want the day before and serve fresh

And after trying them never again without the crepe noodles! Get ready for field invasions by friends and relatives because once the word is spread you will be the boss of cold pasta, get to work immediately.

Crepes tagliatelle recipe

Ingredients for 6 people

For the crepes
1/2 l milk, 200 g flour, 5 eggs, salt and pepper

For the seasoning
10 zucchini, 1 yellow pepper, 1 red pepper, 100 g ricotta cheese

For the rocket pesto
100 g rocket, 1/2 clove garlic. 1 spoon almonds, 2 tablespoons Parmesan, extra virgin olive oil

Method

Sift the flour into a bowl, add the eggs and start mixing with a fork. Add the milk slowly, season with salt and pepper and continue to mix, helping with a whisk, also electric, to obtain a smooth and homogeneous batter. Let it rest in the refrigerator for at least 30 minutes, this step is essential and should not be underestimated. Grease a non-stick pan with a drizzle of oil and spread the absorbent paper evenly, removing the excess oil. Heat the pot, pour about a ladle of batter, which covers the walls without being too thick, cook on one side and on the other and once cooled cut into 4 cm noodles.

Wash the i pepperoni and without drying them, place them whole on a baking sheet with parchment paper, cook at 160 ° C for half an hour, turn them and after 30 minutes turn off the oven and leave them in the oven for another hour. Once warm, open them, remove the seeds inside and peel them, the peel will come off easily. Cut them into strips and let them cool completely.

Clean the rocket salad removing it from the harder stems, transfer it to the mixer with half a clove of garlic, the madorle, the parmesan and the oil, blend to create a creamy pesto.

Clean them zucchini and cut them lengthwise, if you are a knife, or use the mandolin. Dry them on absorbent kitchen paper and grill them on both sides. Never salt them in cooking otherwise they lose water and are not properly grilled. Let them cool and then brush them with the rocket pesto and cut them into strips.

In a large bowl, or in the serving dish, mix two tablespoons of pesto with a generous drop of oil, then transfer the crepes and mixed tagliatelle, the pesto should lightly soil the pancakes without weighing them down. Add the peppers and the courgettes and in the end let it rain an abundant grated ricotta cheese. Enjoy them in company and if they advance they are also very good the next day.

Recipe Tagliatelle with cherry tomatoes and burrata – Italian Cuisine

Ingredients

500 g fresh egg noodles
500 g burrata
250 g yellow cherry tomatoes
250 g red cherry tomatoes
extra virgin olive oil
fresh oregano
sugar
salt

Duration: 10 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with cherry tomatoes and burrata, wash the tomatoes without removing them from their branch, and place them in a baking dish; season with oil, salt and sugar
and bake at 200 ° C for 6 minutes. Cook the tagliatelle in salted boiling water. Heat a little oil in a pan with half of the freshly baked tomatoes, drain the pasta and toss for 1/2 minute. Serve it with the other cherry tomatoes, the burrata in small pieces and the oregano.