Consortium’s recipes
CHICKPEA TAGLIATELLE WITH SAUSAGE AND TALEGGIO PDO SAUCE
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- Difficulty: Medium
- Serving: 4 servings
Ingredients
-
- For the tagliatelle
- 00 Flour 150 g
- Chickpea flour 50 g
- Egg 1 whole
- Water to taste
- Salt to taste
- For the sausage sauce
- Carrot 1 medium sized
- Celery 1 stick
- Onion 1 small
- Rosemay 2 fresh sprigs
- Red wine 1 glass
- Sausage 700 g
- Tomato purée 500 g
- Tomato paste 1 teaspoonful
- Extra-virgin olive oil 2 tablespoonful
- Taleggio P.D.O. 50 g
- Salt to taste
- Pepper to taste
Instructions
- Sieve the two types of flour on the work surface, form a well and crack the egg into it, breaking it up with a fork.
- Begin to mix, adding the salt and water, a little at a time, just enough to obtain an elastic dough.
- Form a ball, cover with cling film and leave to rest in the fridge for approx. half an hour.
- Then lightly flour the work surface and roll out the dough with a rolling pin to a thickness of a few mm.
- Leave to dry for a few minutes, then roll up and cut widthways, to a thickness of 5-7 mm: as you form the tagliatelle, separate them on a chopping board so that they do not stick to one another and then dry them out on a pasta frame or on a clean cloth.
- Chop the carrot, onion and celery and sauté in an earthenware pan or in a large saucepan for a few minutes.
- Add the skinned sausage and brown on a high heat.
- Add the wine and leave to evaporate.
- Then add the sieved tomatoes and the paste, a sprig of rosemary and season with salt to taste.
- Turn the heat down, cover and leave to simmer for at least two hours, adding a little water or broth from time to time if necessary.
- Lastly, remove the sprig of rosemary.
- Cook the tagliatelle “al dente” in plenty of boiling salted water, drain and immediately add the sausage sauce.
- Place a slice of Taleggio PDO (left at room temperature for at least one hour) directly on top of the sauce.
- Sprinkle generously with freshly ground pepper and the needles of the remaining rosemary and serve.