Tag: Tagliolini

Recipe Tagliolini with artichokes, sausage and crunchy shallots – Italian Cuisine

Ingredients

400 g fresh tagliolini
4 pcs sausages
100 g dry white wine
50 g shallots
2 pcs artichokes
flour
peanut oil
fennel seeds
extra virgin olive oil
salt

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of tagliolini with artichokes, sausage and crunchy shallots, peel the sausages and cut them
in large chunks. Remove the outer leaves of the artichokes and the central barbines and cut them into wedges. Brown them for a couple of minutes together with the sausage in a pan with a drizzle of extra virgin olive oil and a pinch of fennel seeds; blend with the white wine and continue cooking, over a high heat, for another minute. Peel and finely slice the shallot; flour it and fry it in hot peanut oil for a few seconds, until it is crunchy. Boil the tagliolini in salted boiling water, drain and season with the artichokes and sausage. Serve complete with the crunchy shallot and fresh fennel tufts, to taste.

Recipe Salad with feta cheese, dried tomato pesto and fried tagliolini – Italian Cuisine

Ingredients

6 pcs lettuce hearts
2 pcs feta slices
150 g fresh tagliolini
60 g dried tomatoes in oil
20 g peeled roasted hazelnuts
dry oregano
pickled taggiasche olives
peanut oil
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the salad recipe with feta, sun-dried tomato pesto and fried tagliolini, sauté the feta in the pan with a
extra virgin olive oil for 2-3 minutes: it will become soft and even more aromatic. Blend the drained dried tomatoes with 20 g of hazelnuts, a pinch of oregano, 70 g of extra virgin olive oil and 30 g of water, obtaining a red pesto. Divide the tagliolini into skeins and fry them, one by one, in boiling peanut oil few seconds. Cut the lettuce hearts in half, distribute them on plates and season with a drizzle of extra virgin olive oil; add olives, chopped hazelnuts, a pinch of oregano, crumbled feta, red pesto and crispy noodles. Complete to taste with sprouts and dried flowers.

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Recipe Tagliolini with asparagus and sausage – Italian Cuisine

Ingredients

500 g fresh noodles
400 g sausage per meter
300 g of frozen asparagus
50 g cream for kitchen
dry white wine
salt

Duration: 15 min

Level: Middle

Dose: 6 people

To prepare the tagliolini with asparagus and sausage boil the asparagus still frozen for 8 '. Cut them into chunks and keep the tips for decoration aside. Put the rest in the blender and operate it, until they are reduced to a mashed end. Also add the cream, still operating the appliance for half a minute, so as to mix everything. Season with salt. Cut the sausage into small pieces and brown it in a pan, stirring it for about 5 minutes. Wet with a third glass of wine, letting it evaporate. Cook the pasta al dente, drain it and season with the asparagus purée, the sausage and the tips kept aside.