Tag: Tagliatelle

Tagliatelle with "I told you I would have surprised you tonight!" – Italian Cuisine

For a special dinner, when you want to amaze your friends with a tasty and original first, let yourself be inspired by the #storiedipomodoro with the Salse Mutti.

In the kitchen creativity can not be lacking, the great chefs say it and we all think so. But it is not always easy to imagine new combinations, choose the right ingredients, remove the temptation to try the usual, tested recipes. "Battle Horses" we love to call them, but the truth is that often we do not have the inspiration to dare something different.

Yet, even when time does not seem to play in our favor and imagination is scarce, with a few simple ingredients and an ace up your sleeve (we should always have one!) you can bring delicious dishes to the table. The result? A recipe that will surprise everyone! Our word.

Tagliatelle with swordfish, pine nuts, aubergines and Datterini Mutti sauce

For 4 people

Ingredients

320 gr of tagliatelle
250 gr of swordfish
1 bottle of MUTTI Salsa Datterini
1 large aubergine
a generous handful of pine nuts
a mint tuft
extra virgin olive oil q.b.
Salt and Pepper To Taste.

Method

Cut the aubergine into small cubes and fry them in a non-stick frying pan with extra-virgin olive oil.
Separately, toast the pine nuts in a non-stick pan.

Cut the swordfish into small cubes, sauté it quickly with a drop of oil in a non-stick pan with a pinch of salt, pepper and chopped mint.
Meanwhile, cook the tagliatelle in a steel pot keeping them al dente.

Pour the MUTTI Datterini Sauce into the pan containing the pan-fried swordfish cubes and leave to flavor for about 5 minutes.

With the sauce prepared, season the tagliatelle and serve, adding the toasted pine nuts and fresh mint to complete the dish.

That sweet taste that was missing from your recipe

Today's story has as its protagonist the recipe of the Tagliatelle with swordfish, a great classic that we wanted to enrich with new ingredients for an original and successful result.

Here then we have chosen to combine with swordfish a lightly seasoned tomato base, simple but above all very tasty and practical (and in the kitchen, a bit 'of practicality is always welcome): the Salsa Datterini Mutti, which is characterized by its sweet taste, because it is made with datterino tomatoes, extremely tasty, sweet and pulpy, and a few other simple ingredients such as extra-virgin olive oil, salt, shallot, celery, basil.

The Datterini Mutti sauce is perfect to flavor, in a matter of minutes, the swordfish cubes and to give the recipe a sweet and savory taste.
Finally, to give the dish freshness and crunchiness, we have toasted a handful of pine nuts and added a little bit of mint during the serving.

Tagliatelle with orange – Tagliatelle with orange – Italian Cuisine

Wash the oranges. Pelatene 2 in vivo, eliminating peel and white part, leaving only the pulp. Do not remove the peels, put them aside.

From the third orange, make the juice with a juicer.
Cut the peeled pulp into pieces, removing the seeds if necessary, put them in a pan with oil and butter and blend with the orange juice, cooking until the pulp will not start to spill.

Put the orange peels in infusion in the water you use to cook the pasta: once you have boiled, remove the skins and lower the tagliatelle.
Drain the pasta al dente, then stir in the condiment with the Parmesan cheese.

Your tagliatelle all'arancia are ready: decorated with pink pepper in grains and served.

Serve with pink pepper

Recipe Tagliatelle with artichokes – Italian Cuisine – Italian Cuisine

Ingredients

250 g egg noodles
160 g shrimp tails, to be shelled
30 g butter
20 g parsley
2 shallots
garlic
2 artichokes
dry white wine
salt
pepper in grains

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with artichokes, bring plenty of salted water to boil, which you will need to cook the tagliatelle. In a large pan melt the butter with the minced shallots, a whole clove of garlic and the minced parsley; add the chopped artichokes, cut into cubes, the shelled shrimp tails, into small pieces, a pinch of salt, blend with 40 ml of white wine, then transfer to the sauce the tagliatelle boiled very al dente sprinkling them, with a large ladle, with the their cooking water; sauté to make them flavor and complete with a generous grind of pepper.