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Old 09-09-2011, 09:03 AM   #1
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Luca’s egg tagliatelle with red peppers



Another Italian recipe from Luca! This is a great one, in which tagliatelle pasta are mixed with red peppers, presented with Gabriella’s pictures and our home green, chequered tablecloth…
I believe that pasta recipes are a great way to eat practically everything on planet Earth, especially vegetables, as in this case. And this recipe lets you achieve a WOW factor (I hate the wow factor ) thanks to the bright red of the red peppers, combined with the warm yellow hue of the tagliatelle.
An important note: I adapted this recipe from the original “Tagliatelle all’uovo con peperoni rossi” from a special issue of the monthly magazine “La Cucina Italiana”, an awesome resource for every food lover!

Serves 4 (not so generous, in my greedy opinion; you can try using more tagliatelle)
280 g egg tagliatelle | 260 g (cleaned) red pepper | 120 g onion | 20 g parsley | 1 bay leaf | some lemon juice drops | salt, fine and coarse | 1/2 dried hot pepper | 1 cup vegetable stock | 2 tablespoons extravirgin olive oil

Let’s prepare these tagliatelle!

Start heating a large pot of water for the tagliatelle.
Prepare 1/2 liter of vegetable stock; here I used vegetable stock cubes. Chop the onion. Cut the red pepper in 1,5-inch pieces (more or less; take a look at the pictures).


Heat 1 tablespoon oil in a pan, then add the onion and the bay leaf. Wait a couple of minutes, then add the red pepper and sauté for 15 minutes. Add a cup of stock, taste and add some salt to taste, then cook for another 5 minutes.


In the meantime, finely chop the parsley and the hot pepper and mix these two ingredients with 1 tablespoon of oil and some drops of lemon juice. I used half of a 1-inch long hot dried pepper.
When the water is boiling, add the coarse salt (one handful), then cook the tagliatelle according to the package label, but drain them “al dente”. A couple of minutes before the tagliatelle are ready “al dente”, hat again the sauce pan. Put the tagliatelle in the pan and stir them for some 30-40 seconds. Then turn off the fire, add the parsley/hot pepper mixture and stir well. Serve it immediately.




Tagliatelle with red peppers does not call for grated Parmigiano Reggiano cheese, but you can always try it!

This recipe has a distinctive sweet taste, thanks to the red peppers and the tagliatelle. I like to drink some robust red wine with it, like a good old Barbera or a strong Refosco.

Buon appetito!

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Old 09-09-2011, 09:11 AM   #2
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Oh, I so need to try this one. This sounds great! Sounds like something both the hubby and I would love.
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Old 09-09-2011, 09:13 AM   #3
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Originally Posted by purple.alien.giraffe View Post
Oh, I so need to try this one. This sounds great! Sounds like something both the hubby and I would love.
Now I'm a happy man!
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Old 09-09-2011, 09:15 AM   #4
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This looks delicious, and easy to prepare. Thanks
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Old 09-09-2011, 09:23 AM   #5
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WOW! <<<<===== The factor
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Old 09-09-2011, 11:59 AM   #6
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Luca mate, the main crop of peppers should be fully ripe around monday and we were just planning what to do with them. Monday night will be your dish
Ps I plan to char a load on the bbq then peel and store in Evoo, I think I will use that method to cook them for your dish.
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Old 09-09-2011, 01:02 PM   #7
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Originally Posted by Bolas De Fraile View Post
Luca mate, the main crop of peppers should be fully ripe around monday and we were just planning what to do with them. Monday night will be your dish
Ps I plan to char a load on the bbq then peel and store in Evoo, I think I will use that method to cook them for your dish.
I was thinking some grilled or roasted red peppers would be nice, too.
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Old 09-22-2011, 12:58 AM   #8
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Question

Quote:
Originally Posted by Luca Lazzari View Post


Another Italian recipe from Luca! This is a great one, in which tagliatelle pasta are mixed with red peppers, presented with Gabriella’s pictures and our home green, chequered tablecloth…
I believe that pasta recipes are a great way to eat practically everything on planet Earth, especially vegetables, as in this case. And this recipe lets you achieve a WOW factor (I hate the wow factor ) thanks to the bright red of the red peppers, combined with the warm yellow hue of the tagliatelle.
An important note: I adapted this recipe from the original “Tagliatelle all’uovo con peperoni rossi” from a special issue of the monthly magazine “La Cucina Italiana”, an awesome resource for every food lover!

Serves 4 (not so generous, in my greedy opinion; you can try using more tagliatelle)
280 g egg tagliatelle | 260 g (cleaned) red pepper | 120 g onion | 20 g parsley | 1 bay leaf | some lemon juice drops | salt, fine and coarse | 1/2 dried hot pepper | 1 cup vegetable stock | 2 tablespoons extravirgin olive oil

Let’s prepare these tagliatelle!

Start heating a large pot of water for the tagliatelle.
Prepare 1/2 liter of vegetable stock; here I used vegetable stock cubes. Chop the onion. Cut the red pepper in 1,5-inch pieces (more or less; take a look at the pictures).


Heat 1 tablespoon oil in a pan, then add the onion and the bay leaf. Wait a couple of minutes, then add the red pepper and sauté for 15 minutes. Add a cup of stock, taste and add some salt to taste, then cook for another 5 minutes.


In the meantime, finely chop the parsley and the hot pepper and mix these two ingredients with 1 tablespoon of oil and some drops of lemon juice. I used half of a 1-inch long hot dried pepper.
When the water is boiling, add the coarse salt (one handful), then cook the tagliatelle according to the package label, but drain them “al dente”. A couple of minutes before the tagliatelle are ready “al dente”, hat again the sauce pan. Put the tagliatelle in the pan and stir them for some 30-40 seconds. Then turn off the fire, add the parsley/hot pepper mixture and stir well. Serve it immediately.




Tagliatelle with red peppers does not call for grated Parmigiano Reggiano cheese, but you can always try it!

This recipe has a distinctive sweet taste, thanks to the red peppers and the tagliatelle. I like to drink some robust red wine with it, like a good old Barbera or a strong Refosco.

Buon appetito!

Can I get egg tagliatelle in America?
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Old 09-22-2011, 01:33 AM   #9
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Quote:
Originally Posted by Pierogi Princess View Post
Can I get egg tagliatelle in America?
Hi Pierogi Princess, I just browsed the Buitoni USA website, they sell Egg Fettuccine ("flat ribbons of pasta made with extra fancy durum flour and eggs"):
Home > Products > Cut Pasta > Fettuccine.

I never tested them, but you could try this fettuccine, they look just sligthly larger than my tagliatelle.

Buon appetito!
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Old 09-22-2011, 02:28 AM   #10
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Luca mate due to the weather and court preparations I only got around to roasting some of the peppers yesterday. Your dish is so simple but fantastic I cannot think why I have not made it before.
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Luca’s egg tagliatelle with red peppers [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2977.jpg[/IMG] [/CENTER] Another Italian recipe from Luca! This is a great one, in which tagliatelle pasta are mixed with red peppers, presented with Gabriella’s pictures and our home green, chequered tablecloth… I believe that pasta recipes are a great way to eat practically everything on planet Earth, especially vegetables, as in this case. And this recipe lets you achieve a WOW factor (I hate the wow factor :lol:) thanks to the bright red of the red peppers, combined with the warm yellow hue of the tagliatelle. An important note: I adapted this recipe from the original “Tagliatelle all’uovo con peperoni rossi” from a special issue of the monthly magazine “La Cucina Italiana”, an awesome resource for every food lover! Serves 4 (not so generous, in my greedy opinion; you can try using more tagliatelle) 280 g egg tagliatelle | 260 g (cleaned) red pepper | 120 g onion | 20 g parsley | 1 bay leaf | some lemon juice drops | salt, fine and coarse | 1/2 dried hot pepper | 1 cup vegetable stock | 2 tablespoons extravirgin olive oil [B][I]Let’s prepare these tagliatelle![/I][/B] Start heating a large pot of water for the tagliatelle. Prepare 1/2 liter of vegetable stock; here I used vegetable stock cubes. Chop the onion. Cut the red pepper in 1,5-inch pieces (more or less; take a look at the pictures). [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2978.jpg[/IMG][/CENTER] Heat 1 tablespoon oil in a pan, then add the onion and the bay leaf. Wait a couple of minutes, then add the red pepper and sauté for 15 minutes. Add a cup of stock, taste and add some salt to taste, then cook for another 5 minutes. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2979.jpg[/IMG][/CENTER] In the meantime, finely chop the parsley and the hot pepper and mix these two ingredients with 1 tablespoon of oil and some drops of lemon juice. I used half of a 1-inch long hot dried pepper. When the water is boiling, add the coarse salt (one handful), then cook the tagliatelle according to the package label, but drain them “al dente”. A couple of minutes before the tagliatelle are ready “al dente”, hat again the sauce pan. Put the tagliatelle in the pan and stir them for some 30-40 seconds. Then turn off the fire, add the parsley/hot pepper mixture and stir well. Serve it immediately. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2980.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2981.jpg[/IMG][/CENTER] Tagliatelle with red peppers does not call for grated Parmigiano Reggiano cheese, but you can always try it! This recipe has a distinctive sweet taste, thanks to the red peppers and the tagliatelle. I like to drink some robust red wine with it, like a good old Barbera or a strong Refosco. Buon appetito! 3 stars 1 reviews
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