Tangy Tagliatelle



Inspired by Jamie Oliver and the video posted two days ago i had to make some variations to the recipe. First i don't have any crème fraîche here [though i could make something similar i think 30% fat is not proper for above 30°C] and second i don't have any Fontina, neither i had it in the last twenty years.
However the discussion about cheese-no-cheese triggered my creativity.
Broccoli in the fridge on the verge of extinction called for cooking, so, i was going to make them anyway.
Early this morning i made pasta dough and kept in the fridge, so that at lunch time i spent only about 15 min. in the kitchen for rolling and cutting the pasta, and prepare the ingredients for the sauce.




The ingredients:

  • Fresh home made Tagliatelle 
  • Broccoli
  • Danish Blue cheese [minced]
  • Lofabu cheese [minced]
  • Salsiccia Napoli - sausage with chili [coarsely minced]
  • garlic [minced]
  • extra virgin olive oil
  1. Boil water in a large pot and  when it starts boiling add broccoli. Cook for about four minutes and then add salt and tagliatelle. Fresh tagliatelle will be ready in a couple of minutes but if you are cooking dry tagliatelle consider the time well otherwise broccoli will be over cooked. To make it simple you can cook broccoli and remove them from the water before cooking the pasta.
  2. In a non-stick pan kept on top of the boiling water [but only until before adding tagliatelle] add one spoon of extra virgin olive oil, one spoon of water and the minced ingredients. The cheese will melt.
  3. Toss the hot and dripping tagliatelle with the cheese sauce [over high heat] and enjoy the tanginess.

5 comments:

  1. I had a feeling when I saw Jamie's video that you'd skip the egg in the sauce

    ReplyDelete
  2. so, how was the marriage between broccoli and cheese? ; )

    ReplyDelete
  3. I skipped the egg only because i am in India in fact, and also because it was not good with the sharp blue cheese. Actually the egg will cook with the hot pasta, so i could have eaten it but again the combination egg-broccoli is not in tune with my Italian taste bud.

    Ales, this marriage was quite good because the blue cheese has a sharp taste that fits well with broccoli [according to me], like also Gorgonzola would be good even better. The amount of ingredients should have been half, even though it seems a small quantity, but it was too tasty. I am experimenting. . . and you?

    ReplyDelete
  4. no, I don't experiment so much, but sometimes when I feel the outcome will be ok :D

    ReplyDelete
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