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!