Le Tagliarelle

La pasta italiana pił famosa e pił buona, fatta con otto uova per kilo e con farina di semola Durum della miglior qualitą. 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.

Le Tagliarelle sono le nostre tagliatelle. Le pił sottili sul mercato: bianche e verdi.
Ottime condite con tutti i tipi di sughi: Sansovina, Bizantina, Amatrice e Tonarda.

 
   
Tagliarelle with wild mushrooms
Tagliarelle with olive oil and herbs

Almost any combination of fresh herbs is suitable in this dish - it's even good with parsley alone.
Angelo, a waiter at Harry's Bar for many years and a special favorite with Truman Capote, had very strong opinions about food and always liked to tell the customers what they should eat.
Since he was usually on a diet, he strongly recommended noodles with oil and parsley-and that's what everyone ordered!


Ingredients:

(serves 6 as a first course or 4 as a main course)

2 tablespoons unsalted butter (30 g)
2 cups (about ½ pound) thinly sliced shiitake or other wild mushrooms (225 g)
1 small garlic clove, chopped
2 tablespoons finely chopped flat-leaf parsley
½ cup dry white wine (125 ml)
½ cup heavy cream (125 ml)
½ cup Tomato Sauce (125 ml)
salt freshly ground black pepper
¾ pound dried white tagliolini or tagliarelle (egg pasta) (330 g)
¾ tablespoons freshly grated Parmesan cheese (30 g) plus extra to pass at the table
1 cup Béchamel Sauce (250 ml)

WINE NOTES:

    Italian: Dolcetto-Ratti
    American: Merlot-Clos du Val


Ingredients:

(serves 6 as a first course or 4 as a main course)

¼ cup olive oil (60 ml)
2 tablespoons finely chopped flat-leaf parsley
1 fresh thyme sprig, finely chopped
1 tablespoons finely chopped fresh oregano
1 tablespoons finely chopped fresh basil leaves
¼ peeled, seeded and finely diced plum tomato (60 g)
salt
freshly ground black pepper
¾ pound dried white tagliolini or tagliarelle (egg pasta) (330 g) or 1 pound spaghetti (450 g)
2 tablespoons unsalted butter, softened (30 g)
¼ cup freshly grated Parmesan cheese (30 g) plus extra to pass at the table


WINE NOTES:

    Italian: Arneis-Giacosa
    American: Chardonnay-Vichon


   

Recipe:

  • Bring a large pot of water to a boil.
  • Melt the butter in a large skillet over medium heat.
  • Add the mushrooms and cook until they are tender and the mushroom liquid has evaporated - about 6 to 8 minutes.
  • Add the garlic and parsley and cook for 30 seconds.
  • Add the white wine and cook for 2 minutes.
  • Add the heavy cream and bring it to a boil.
  • Reduce the heat, add the tomato sauce, and simmer for 2 minutes more.
  • Taste and season with salt and freshly ground pepper.
  • Preheat the broiler.
  • Add a tablespoon of salt to the boiling water, cook the pasta for 2 minutes or until al dente, and drain well in a colander.
  • Toss the pasta with the mushroom mixture, add 2 tablespoons of the Parmesan, and toss well.
  • Spread the pasta evenly in a warmed shallow baking dish, spread on the béchamel, and top with the remaining Parmesan.
  • Broil 3 inches (8 cm) from the heat source for 2 to 3 minutes, turning the pan as necessary to brown it evenly.
  • Serve immediately, passing around a small bowl of grated Parmesan cheese.

Recipe:

  • Bring a large pot of water to a boil while you assemble the ingredients and chop the herbs and tomatoes.
  • Heat the oil in a large skillet over medium-high heat.
  • Add 1 tablespoon of the parsley, the thyme, oregano, rosemary, basil, tomato, and some salt and pepper and cook for a minute or so.
  • Salt the boiling water and cook the pasta - egg pasta for 2 minutes, spaghetti for about 8 minutes, or until al dente - and drain well in a colander.
  • Add the pasta, the sottened butter, and the Parmesan to the sauce in the skillet and toss well.
  • Transfer to a heated platter and garnish with the remaining parsley.
  • Serve immediately and pass around a small bowl of grated Parmesan cheese.