Tag: Tagliatelle

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.

Tagliatelle alla gricia: the recipe – Italian cuisine reinvented by Gordon Ramsay

There tagliatelle alla gricia they are a typical first course of Lazio and Roman cuisine, a sort of tomato and bacon white made with just a few ingredients: tagliatelle, pancetta and pecorino romano. The result is a tasty and inviting pasta dish, to be seasoned to taste with black pepper.

How to make tagliatelle alla gricia

The preparation of pasta alla gricia is quite simple. First you need to prepare the pasta by combining eggs and flour, rolling out the dough and then creating the tagliatelle. Then you need to boil and drain the pasta, sautéing it together with the bacon before serving it with pecorino cheese and pepper. Here is the detail of the recipe for the delicious ones tagliatelle alla gricia.

White tagliatelle alla boscaiola, a journey through Italian flavours – Italian cuisine reinvented by Gordon Ramsay

Originating from Italian cuisine, the white tagliatelle alla boscaiola I’m a tasty and rich first course, characterized by a tasty and consistent preparation, designed to satisfy the palate in the colder months of the year. The story of this one winter recipe has its roots in the culinary traditions of the regions of the Bel Paese, particularly evident in the wooded areas where the main ingredients are easily available and evokes its particular name, “lumberjack”.

The base of the dish is represented by tagliatelle, a pasta chosen for its ability to retain sauce. There sausage, selected for its robustness of flavour, is then subjected to an initial cooking phase, during which it is crumbled until it obtains a uniform consistency. In this way, it releases its juices, enriching the sauce with an enveloping flavour. THE mushroomstypically porcini mushrooms or mushrooms, are subsequently added, giving the dish an earthy note, integrating harmoniously with the flavor of the sausage. THE peaswith their sweet flavor and tender texture, add a note of freshness.

The final touch is given by cream which, dosed carefully, binds the ingredients and amalgamates the flavours. White tagliatelle alla boscaiola are particularly suitable for serving during the winter months, as a first course in a menu to be enjoyed during the colder days, helping to create a welcoming and satisfying atmosphere. Cook with us and bring this delicacy to your tables.