Tagliatelle with raw ham and peas, a simple and tasty dish, especially during the fresh pea season.
Recipe for 4 people.
In a base of extra virgin olive oil, fry half an onion cut into coarse strips, I added one hundred and twenty grams of ham cut into strips and I blended with a little white wine. Separately I boiled for a few minutes about 800 grams of fresh peas (the cooking time varies depending on their size) and I added them to the onion and raw ham base. Once the sauce was mixed I let it cool and then I added about 80 grams of fresh cream, mixing everything together. At this point I put the tagliatelle cooked al dente in the pan, I added a little cooking water and I sautéed them. To complete the dish I sprinkled with grated parmesan cheese.
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Tagliatelle with ham and peas, the recipe – Tagliatelles au jambon et petits pois, la recette – Tagliatelle con jamón y guisantes, la receta – Tagliatelle com presunto e ervilhas, a receita – Tagliatelle mit Schinken und Erbsen, das Rezept – Công thức Tagliatelle với giăm bông và đậu Hà Lan
Fresh tagliatelle with meat sauce. When my mother prepares ravioli, she always has some pasta left over for fresh tagliatelle. This pasta is greenish because in the meantime it has mixed with the ravioli filling. Since nothing is ever thrown away, especially if it is homemade, with what is left we prepare the tagliatelle which here, have been seasoned with the equally excellent meat sauce (always freshly prepared by my mother).
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A nice plate of tagliatelle with truffles. A good plate of tagliatelle with truffles, delicious.
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Of the excellent restaurant, a few meters from Juliet's balcony, Greppia.
A truffle is the fruiting body of an underground Ascomycota fungus. Most truffles belong to the genus Tuber, but there are also other genera of fungi belonging to this category including Geopora, Peziza, Choiromyces, Leucangium and over a hundred others.[1] Truffles belong to the class Pezizomycetes and, with a few exceptions, to the order Pezizales. Truffles are mycorrhizal fungi, and therefore grow close to the roots of trees. The dispersal of truffle spores occurs thanks to mycophages, animals that feed on mushrooms. Continue and learn more on Wikipedia
A nice plate of tagliatelle with truffle – Une belle assiette de tagliatelles à la truffe – Un buen plato de tallarines con trufa – Um belo prato de tagliatelle de trufa – Ein schöner Teller mit Trüffel-Tagliatelle – Một đĩa nấm truffle tagliatelle ngon tuyệt
Tagliatelle with mushroom sauce. One of the tastiest and simplest sauces there is: mushroom sauce, this time seasoning a nice plate of tagliatelle.
This is the recipe and Loris' anecdotes:
Dried mushroom sauce.
This sauce, very different from the one made with fresh mushrooms, is part of the inland tradition. Nowadays you can see tagliatelle with porcini mushrooms on the menus of certain restaurants but, at least in the hinterland of the Riviera di Levante, these are the excellent tagliatelle with dried mushrooms that are part of the old tradition of these parts and are made with the addition of tomato sauce. Therefore, apart from being in mushroom season, if this dish is served without tomato, the mushrooms used are certainly frozen, perhaps with the addition of a few pieces of dried ones to give them a little more aroma. Years ago I had a friend from Santo Stefano d'Aveto, now deceased, who was a great trader of dried mushrooms and it is difficult to imagine what a large market there is behind this product... I remember that this friend had a refrigerated warehouse where he kept tons of dried mushrooms that came from all over Europe and that he also kept for many months to sell them when the season and the prices were more favorable. Now many anecdotes related to mushrooms come to mind but I don't want to bore you with these memories of mine. A particular memory is from many years ago when I was in Sicily doing my military service and I had a Calabrian comrade whose family traded in fresh mushrooms. Once, during a short leave, I went with him to his village, Stilo, at a warehouse of his family there were tons of fresh mushrooms that were brought by the locals. The mushrooms were divided by size, quality, type and then treated by wise women who prepared them to be taken to the city and sent to the markets, others were prepared to be put in oil and others were dried. Evidently, in the early seventies, there was not yet the possibility and culture of freezing.
Here, in many restaurants in the first hinterland, excellent dishes of tagliatelle with dried mushrooms (with tomato) are served, as an alternative to the traditional dishes of ravioli with Genoese ragù or pansotti with walnut sauce.
The recipe for making the sauce with dried mushrooms is very simple. First of all you need good quality mushrooms and it is not essential to choose the most expensive ones but the most fragrant ones. I leave the dried mushrooms to soak for a short time in cold water, which I change after a couple of minutes to eliminate any residue of soil and leaves and replace it with more cold water. Separately I fry in the right amount of extra virgin olive oil a little finely chopped onion, a head of garlic, a lightly chopped rosemary and a couple of bay leaves. I then add the mushrooms soaked in the water and chopped to the soffritto. As soon as the mushrooms have warmed up I bathe them lightly with a little white wine, add the right amount of pureed tomatoes and a little salt. When the sauce begins to brown (it is not a long cooking time) I add, if necessary, a little of the second water in which I soaked the dried mushrooms. At the end, I measure and adjust the salt and add a very finely chopped parsley.
I also like to add a little hot chili pepper to the soffritto.
The recipe for making tagliatelle with mushroom sauce at home – La recette pour faire des tagliatelles à la sauce aux champignons à la maison – La receta para hacer tagliatelle con salsa de champiñones en casa. – A receita para fazer tagliatelle com molho de cogumelos em casa – Das Rezept für die Zubereitung von Tagliatelle mit Pilzsauce zu Hause – Công thức làm tagliatelle sốt nấm tại nhà – 在家制作蘑菇酱意大利面的食谱 – 自宅でマッシュルームソースを使ってタリアテルを作るためのレシピ
Tagliatelle al ragù e involtini. Il pranzo della domenica, a casa, è sempre il più buono. Oggi abbiamo mangiato tagliatelle, comprate a Chiavari (lo so, quelle fatte in casa sono ancora un’altra cosa), condite con ragù di carne e arricchito da involtini di carne (cucinati anche loro nel ragù). Spettacolare veramente.
Un classico: le tagliatelle al ragù. Purtroppo non sono fatte in casa (sarebbero ancora più buone) ma comprate in un negozio di pasta fresca che però le prepara molto bene. Enjoy your meal!
