Tag: Tagliatelle

Baked Tagliatelle – 's Baked Tagliatelle Recipe – Italian Cuisine

First of all, prepare the béchamel: melt the butter with the flour to prepare a roux, then dilute it with warm milk, mixing well.
Add a pinch of salt and nutmeg, then cook, stirring constantly, until it thickens.

Meanwhile, put a pot of salted water on the fire and, when it boils, drop the pasta, then drain it al dente.

Put the pasta in a bowl, mixing it with the bechamel, the diced ham, the diced cheese, a little parmesan.
If it seems too dry, add a little milk.

Pour everything into a 25×25 cm pan, then cook for about 5-10 minutes at 200 ° C, in a preheated convection oven, with the grill on, just long enough for the cheese to melt and a crunchy crust is created on the surface.

The baked tagliatelle are ready: let them rest for 5 minutes before serving.

Recipe Tagliatelle with porcini mushrooms – Italian Cuisine

Ingredients FOR THE PASTA

200 g flour 0
130 g egg yolks
100 g re-milled durum wheat semolina
25 g dried porcini mushrooms
5 g extra virgin olive oil
3 g salt
2 small eggs

Ingredients FOR THE SAUCE

1 Kg priest's hat
400 g of ice
200 g fresh porcini mushrooms
50 g dried porcini mushrooms
2 carrots
1 onion
1 stalk of celery
Juniper berries
rosemary
lemon
garlic
extra virgin olive oil
pepper in grains
salt

Duration: 4 h 40 min

Level: Medium

Doses: 4 people

FOR PASTA
Dried further dry mushrooms in the convection oven at 60 ° C for 1 hour and 30 minutes (if your oven does not have a low temperature, set it to minimum, leaving the door a little open).
Then blend the mushrooms in a powerful blender until you get a fine powder.
Knead in a bowl, the mushroom powder with eggs and egg yolks, salt, oil, semolina and flour. Work the mixture until it is homogeneous and smooth, cover it with plastic wrap and let it rest for at least 1 hour.
Roll out the pasta into very thin sheets, helping you with a little semolina, then cut them to obtain the tagliatelle.

FOR THE SAUCE
Cut the meat into small pieces and brown it a little at a time in a large saucepan with a little oil. Add celery, carrots and onion peeled and chopped into pieces, 1 tablespoon of peppercorns, a few juniper berries, a sprig of rosemary and 1 clove of garlic with the peel.
Cook for a few minutes, then add the ice. Lower the heat and simmer, covered, for 4 hours.
Filter finally, the sauce with the Chinese colander (chinoise) and let it cool. Degrease the sauce and let it reduce for 10-15 minutes, then remove it from the heat and let it cool. When it reaches 40 ° C, add the dried mushrooms and 2-3 lemon peels. Cover with plastic wrap and let cool to room temperature. Then filter further with gauze, obtaining a dark and fragrant mushroom sauce.
Cook the tagliatelle in salted boiling water, drain when al dente and toss in a pan with the mushroom sauce and a little pasta cooking water. Complete with fresh porcini mushrooms, cleaned and cut into strips.
No waste: the meat used for the bottom can be kept in the fridge for 3 days and is excellent for preparing meatballs. Alternatively, heat it with a little tomato sauce and the leftover mushrooms and serve it with a soft polenta.

Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer – Italian Cuisine

An easy and effective first course, to be accompanied with a fresh and delicate wine such as the Marche Passerina La Ferola Igp di Costadoro

Tagliatelle they are a very versatile dish, which goes well with meat, fish or vegetable sauces. They are prepared with flour and eggs and precisely in the choice of flours you can play to give the tagliatelle a more delicate or decisive taste. We tasted them with spelled seasoned with a sauce of courgettes, courgette flowers and lavender flowers, prepared by Vanessa Visconti, chef and director of Cabbages in snack, a restaurant as well as a cooking school, located in the quiet of a late '700 building, in Corso Magenta, one of the most beautiful areas of Milan.

Spelled and lavender, for a very summery taste

The burnished color of the tagliatelle and the deep purple lavender flowers are a striking color combination that immediately gives the heat of summer, first to the eyes and then to the mouth. The combination of chopped lavender flowers to add to the zucchini sauce leaves a delicate yet recognizable flavor in the mouth, especially thanks to the use of fresh, fragrant flowers. The result is a refined, balanced and fresh dish, absolutely irresistible. That deserves the right pairing with wine.

The recipe for spelled and lavender noodles

Mix 600 g of spelled flour with 400 g of semolina on a pastry board. Add 8 eggs and knead quickly with your fingers or with a planetary mixer, until the dough is compact and elastic. Wrap it with plastic wrap and let it rest in the fridge for 2 hours. At this point, roll it out with the help of a rolling pin on a floured surface, in a long and thin strip, which you can insert into the special machine to roll out the dough. Once you have obtained a thin sheet, fold it over on itself and with the help of a knife cut it into strips of the same width. If you have the special appliance to be mounted on the planetary motor, this operation will be done in an instant! Leave the tagliatelle on a floured surface and prepare the sauce. In a saucepan, sauté two cloves of garlic in a little oil. Once they are browned, add the washed and sliced courgettes and cook for about 20 minutes. Seven minutes before turning off the heat add the courgette flowers. Now prepare the Parmesan cream, whisk together in a bowl, the grated Parmesan and the milk: pour them a little at a time and blend, so you can decide the consistency to be given to the cream. Put a pan with water on the fire and when it is boiling add salt and dip the noodles. Add a drop of oil to the water to prevent it from sticking to each other. After a few minutes, drain them and prepare the dishes: on the bottom, place a few spoonfuls of Parmesan cream, then pour the tagliatelle and then the zucchini sauce. Finish with a generous sprinkling of chopped lavender flowers. Bring to the table very hot.

And now the wine….

A delicate dish like that of lavender noodles should be accompanied with a fresh, fragrant and persistent wine. The ideal combination is with La Ferola, a Passerina from the Marche winery Costadoro, a wine with a straw yellow color, which releases aromas of yellow pulp fruit, citrus and in the mouth it has a pleasant freshness and minerality. Serving temperature 10 °.