| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Dairy |
Italian |
Dujour05 |
1 |
servings |
INGREDIENTS
| 17 |
oz |
"OO" Italian flour; (you may substitute |
|
|
; all-purpose) |
| 5 |
|
Whole eggs; (room temperature) |
| 1 |
|
Pinches salt |
| 8 |
oz |
Extra virgin olive oil |
| 4 |
|
Cloves garlic; (minced) |
| 1 |
|
Pinches red chili flakes |
| 20 |
|
Spears asparagus; (thinly cut at a |
|
|
; diagonal) |
| 4 |
|
Whole diced tomatoes; (peeled and seeded) |
| 20 |
|
Whole basil leaves |
| 8 |
oz |
Chicken stock |
| 12 |
oz |
Tagliatelle Pasta; (ribbon pasta) |
| 4 |
ts |
Italian parsley; (finely chopped) |
| 2 |
ts |
Basil; (finely chopped) |
| 2 |
oz |
Extra virgin olive oil |
| 2 |
oz |
Unsalted butter |
| 2 |
oz |
Parmigiana-Reggiano cheese; (grated) |
| 4 |
|
Basil Bouquets |
INSTRUCTIONS
PASTA DOUGH INGREDIENTS
SAUCE INGREDIENTS
OTHER INGREDIENTS
Pasta Dough Procedure:
Form a well with the flour on a counter top, crack room temperature eggs in
the center adding a pinch of salt. Knead for 5 minutes to form smooth pasta
dough. Allow to rest 30 minutes minimum. Roll very thin and cut Tagliatelle
ribbon noodles approximately 1/4-inch wide and 12-inches long.
Sauce Procedure:
Cut the asparagus at a diagonal, allowing the tip to remain approximately
1/4-inch long. Heat extra virgin olive oil in a large saute pan at medium
temperature, adding minced garlic and red chili flakes. Do not brown
garlic. When cooked, add diced tomatoes, basil leaves, asparagus slices,
and chicken stock. Cook for 2 minutes at medium temperature, reducing
liquid by 75 percent. Remove from heat.
Boil Tagliatelle in a large pot of salted boiling water. Stir with kitchen
fork to prevent the noodles from sticking together. When the pasta is 90
percent cooked, set aside a small amount of the pasta water, then strain
the pasta and add it to the saute pan. (Note: the crucial technique to
understand is that by placing the pasta only 90 percent cooked in the sauce
and adding a small amount of pasta water, the natural starch of the pasta
binds the sauce and the flavor of the sauce penetrates the pasta.) Finish
with freshly grated Parmigiana-Reggiano and garnish with Basil Bouquets.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW # DJ9098 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.
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