A first course of tagliatelle with a thousand flavours

Ingredients, recipe and procedures: let’s discover the dish!

We shape our tagliatelle recipe with

• 500 g of flour,
• 3 eggs,
• 5 egg yolks,
• 1 tablespoon of extra virgin olive oil,
• salt.

To make the sauce we use the following ingredients

• 2 beef heart tomatoes,
• 1 handful of fresh peas,
• 100g of green beans,
• 1 carrot,
• 1 bunch of basil,
• 1 courgette,
• 1 clove of garlic,
• 3 shallots,
• marjoram leaves,
• extra virgin olive oil,
• salt.

Let’s start by mixing flour with eggs and yolks, salt and a spoonful of extravirgin olive oil. The dough must have an elastic consistency. We let the dough rest for about half an hour, after which we roll out the sheets as thinly as possible with a rolling pin. We roll up the sheets on themselves so that we can cut very thin strips thus obtaining our tagliatelle.

Now it’s time for our gravy! Cut carrot and courgette into julienne strips, add thinly sliced shallot and chopped beans. Then we chop basil, garlic and marjoram; remove the peel from tomatoes and cut them into concasse. Blanch peas, carrots, courgettes, shallots and green beans for a minute, then let everything cool. Finally, season with salt and extravirgin olive oil.

Cook our tagliatelle in boiling water for 2 minutes, sauté them in the sauce and our delicious vegetable-scented dish is ready!

The dessert of the Roero lands

A dessert for the whole family: let’s discover together the hazelnuts cake

The ingredients we need for this quick and delicious hazellnuts cake, to be combined with a Chinchè or Birbet are

• 200g of chopped hazelnuts,
• 2 fresh eggs,
• 150g of sugar.

To create this delicious dessert, combine all the ingredients listed above. We mix everything until we get a homogeneous compound.

After that we could inform the dough by spreading it on a pan covered in oven paper.

Let it cook at a temperature of 180° for about 30 minutes. Once it has cooled we are ready to enjoy this excellent dessert together with a good pairing wine, such as Birbet!

The risotto that takes you on a journey through the Roero vineyards

Let’s see how to prepare a tasty first course with Barbera d’Alba Superiore

To prepare this excellent risotto we would need:

• 1 onion,
• 150g of sausage,
• 400g of rice,
• 2 glasses of Barbera d’Alba Superiore,
• oil,
• vegetable broth as required.

We start by chopping the onion and putting it in a large pan with low edges with a drizzle of oil. Then add the skinned and chopped sausage, browning it for about 15 minutes.

Then add the rice, toast it and only then add a glass of hot vegetable stock. When the broth has dried, add the wine and continue cooking with the remaining broth.

Finally we conclude with a creaming with Parmesan and voilà, we are ready to savor our risotto hot!