| Tagliardi |
La pasta italiana più famosa e più buona, fatta con otto uova per kilo e con farina di semola Durum della miglior qualità. Per ottenere uno spessore del genere, l'impasto viene piegato per un totale di 26 volte prima di essere lentamente essiccato in un periodo di 16 ore. Una volta cotta, la pasta s'espande fino a tre volte il suo volume.
I
Tagliardi sono una pasta che assomiglia ai maltagliati.
Quadratini di sfoglia di circa 3 centimetri per 3. Anche questi li proponiamo
bianchi e verdi.
Ottimi conditi con il nostro Pesto.
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Tagliardi with basil sauce
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This sauce comes from Genoa, which is famous for its basil. The gentle
climate of the Italian Riviera gives Genoese basil a particular flavor
that is different from all other basil, but this sauce is very good
made with any fresh basil you can get. Although it keeps well in the
refrigerator and freezes successfully, peeto is best when made 24
hours before using it.
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Tagliardi with sweet ragù
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Ingredients:
(serves 6 as a first course or 4 as a main course)
4
cups fresh basil leaves (about 60 g)
1 garlic clove
2 cups fat-leaf parsley (about 30 g)
2 tablespoons pignoli (pine nuts)
salt
freshly ground black pepper
½ cup olive oil (125 ml)
1 recipe white tagliardi (egg
pasta), fresh or dried
1 cup freshly grated Parmesan cheese (150 g) plus extra to pass at the
table
WINE NOTES:
American: Chardonnay-Acacia
Ingredients:
(serves 6 as a first course or 4 as a main course)
4 carrots, peeled
1 celery rib
1 small onion
1/3 pound ground veal (150 g)
¼ pound ground pork meat (100 g)
3 cups tomato sauce, finely diced (750 g)
1/2 cup olive oil (125 ml)
salt
Parmesan cheese, to taste
¾ pound dried tagliardi, tagliolini or tagliarelle (any egg
pasta)(330 g)
WINE NOTES:
American: Zinfandel "Reserve"-Fetzer Vineyards
Recipe:
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Bring a large pot of water to a boil.
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Place the basil leaves, garlic, parsley, pignoli, salt, and pepper in the bowl of a food processor fitted with the steel blade and process, scraping down the sides of the container with a rubber spatula.
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Gradually add the oil and process until the pesto is well blended.
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Transfer the puree to a bowl.
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Add salt to the boiling water and cook the pasta for 4 minutes or until al dente.
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Drain well in a colander.
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Put half the pesto in a warmed large serving bowl; add the pasta and sprinkle on the Parmesan.
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Mix gently, taste, and add more pesto if you wish.
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Pass the remaining pesto separately.
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Serve immediately, passing around a small bowl of Parmesan cheese.
Recipe:
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Chop the carrot, celery, and onion in a food processor fitted with the steel blade or ioy hand.
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Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
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Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
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Add the garlic, let it cook until golden, about 30 seconds, and discard it.
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Add the ground veal and stir to break up the meat.
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Cook the meat, stirring frequently, until it is evenly browned - about 10 minutes.
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Add the tomato paste, stirring until blended, and cook for 2 minutes.
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Stir in the flour and cook for another 2 minutes.
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Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock salt and pepper, scraping up the brown hits from the hottom of the pan.
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Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stoak or water. The sauce should not be too thick; it should pour from the spoon when it's done.
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Taste and adjust the seasoning
