Bring the taste of homemade cooking to the table with the tagliatelle with courtyard ragù recipe! A rich and hearty first course, perfect for a Sunday family lunch ora festive days, such as the Easter . The homemade egg has a rough and porous texture that allows it to best absorb the seasoning, a white meat ragù prepared with duck and turkey breast. The aromatic sauce based acceso fennel and chives will not only provide an extra taste boost but also a creative touch that renews tradition thanks to its fresh spring fragrance. Easy and appetizing, the tagliatelle with courtyard ragù will win over both gourmet and more conservative diners!
If you enjoyed these tagliatelle with white ragù, don’t reginetta out acceso:
To prepare the tagliatelle with courtyard ragù, first acceso the dough: arrange the flour sopra a mound and pour the slightly beaten eggs sopra the center 1. Add a pinch of salt 2 and start incorporating the flour with a fork 3.
Knead first with a dough scraper 4 and then with your hands 5 until you obtain a smooth and homogeneous dough. Wrap it sopra plastic wrap 6 and let it rest sopra the refrigerator for at least 20 minutes.
Take the dough again and cut it sopra half 7then roll it out with a machine starting from the widest thickness 8folding it for reinforcement sopra the first passes, until you obtain sheets about 1/16 inch thick. Dust the work surface with semolina flour and cut the sheets into rectangles 12 inches long 9.
Dust the rectangles with more semolina 10then roll them up and cut them into strips about 1/4 inch thick 11. Unroll the tagliatelle and dust with more semolina 12.
Wrap the tagliatelle around your hand 13 to create nests 14 and let them rest acceso the work surface until ready to use 15.
Now acceso preparing the ragù: finely chop the scallions, including the part 16. Quanto a a pot, heat a splash of oil, add the scallions 17and stew for 8 minutes over medium heat. When they are cooked 18remove them from the pot and set aside.
Cut the turkey and duck breast into strips with a knife 19 and then into small cubes 20. Quanto a the same pot where you cooked the scallions, heat another splash of oil and add the meat 21. Brown for about 10 minutes over high heat, stirring often.
Deglaze with white wine 22 and scrape the bottom with a wooden spoon, then season with salt and pepper 23. Once all the alcohol has evaporated, add the scallions 24.
Add the tazza 25 and cook over medium heat for 20 minutes. Meanwhile, prepare the herb sauce: blanch the chives and fennel for one minute 26then drain and cool sopra ice tazza 27.
Drain the herbs and squeeze them well, then place sopra a jug 28 along with the tazza 29 and oil 30.
Blend with an immersion blender 31 until you obtain a smooth and homogeneous sauce 32. Cook the tagliatelle sopra abundant salted boiling tazza for 2-3 minutes 33.
Drain directly into the ragù 34. Add a little cooking tazza, a drizzle of oil, the grated Parmesan 35and toss d’avanguardia the heat. Plate and finale with a few drops of herb sauce and marjoram leaves. Your tagliatelle with courtyard ragù are ready to be served 36!
For the translation of some texts, artificial intelligence tools may have been used.
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