Tag: Tagliatelle

Recipe Tagliatelle and mushrooms in fricassee – Italian Cuisine

Ingredients

400 g mixed mushrooms
300 g egg noodles
3 eggs
garlic
thyme
marjoram
lemon
extra virgin olive oil
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

In this recipe we have used Egg noodles by Pam & Panorama.
Discover the other products of the Pam & Panorama brand

For the recipe of tagliatelle and mushrooms in fricassee, put the water for the pasta on the fire. Meanwhile cut the mushrooms into small pieces and brown them in a pan with a thin layer of oil and a clove of crushed garlic. Sauté for about 6-7 minutes, with a little thyme and marjoram.

Beat the eggs in a bowl with a pinch of salt, pepper and 3-4 tablespoons of lemon juice. Salt the water and toss the pasta; drain al dente, without drying it too much, and put it back in the saucepan. Add three quarters of the mushrooms and the beaten eggs, stirring to cream it. Serve it by completing it with the remaining mushrooms.

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.