tagliatelle arcobaleno /rainbow tagliatelle

tagliatelle arcobaleno /rainbow tagliatelle
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • all strictly fresh vegs you can crop/buy which are in season
  • garlic
  • peperoncino
  • shredded fresh/frozen basil leaves
  • sotto sale capers
  • a few sotto sale anchovies
  • good extra vergine olive oil
  • homemade fresh tagliatelle al farro and saraceno flour
I would peel lengthwise with a potato peeler carrots and courgettes and quickly boil them in salted water, cooling them shortly after drained in ice cold water to keep their colors vivid; set aside
with the same method peel violet and dark eggplants, grilling them gently so that they are cooked but maintain their color nuances
gently shredd some squash flowers to be added at the end with torn basil leaves
while boiling water for pasta put some garlic cloves with peperoncino pieces in a saltapasta pan (wok like one) let it color but not brown, add the washed boned anchovies and let them dissolve, take garlic out and add your vegs toghether with rinsed capers, you'd better squeeze them a little between your fingers to let their savour be enhanced,
now keep the pan away from heat, toss your fresh tagliatelle into the salted water and when after a pair of minutes they come at the surface, add squash flowers and basil to the vegs and and toss your pasta on them. Sauté on hot flame and serve with optional parmigiano or latteria stravecchio (1 year old cheese factory cheese)

tagliatelle arcobaleno /rainbow tagliatelle

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alt

This recipe was uploaded by madamada

 
 
the taste of this dish is due to the freshness of the vegs, the choice of the olive oil and the combination of the rustic raughness of the cereals in the pasta dough

Method


I would peel lengthwise with a potato peeler carrots and courgettes and quickly boil them in salted water, cooling them shortly after drained in ice cold water to keep their colors vivid; set aside
with the same method peel violet and dark eggplants, grilling them gently so that they are cooked but maintain their color nuances
gently shredd some squash flowers to be added at the end with torn basil leaves
while boiling water for pasta put some garlic cloves with peperoncino pieces in a saltapasta pan (wok like one) let it color but not brown, add the washed boned anchovies and let them dissolve, take garlic out and add your vegs toghether with rinsed capers, you'd better squeeze them a little between your fingers to let their savour be enhanced,
now keep the pan away from heat, toss your fresh tagliatelle into the salted water and when after a pair of minutes they come at the surface, add squash flowers and basil to the vegs and and toss your pasta on them. Sauté on hot flame and serve with optional parmigiano or latteria stravecchio (1 year old cheese factory cheese)
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