Beetroot and Leek Tagliatelle

A delicious and succulent first course from Emilian and Romagna cuisine: beetroot and leek tagliatelle. This is a recipe of medium difficulty since the pasta is homemade. However, you can opt for fresh beetroot tagliatelle bought from the store or egg tagliatelle (also beetroot flavored).

Beetroot and Leek Tagliatelle

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A tasty and succulent first course from Emilian and Romagnol cuisine: the beetroot and leek tagliatelle. It is a recipe of medium difficulty as the pasta is homemade.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 persone

Course: First courses

Cuisine: Emilian-Romagnol Cuisine

Ingredients Method

Ingredients

  

• 300 gr Flour
• 2 nr Eggs
• 1 nr small beetroot small
• 1 cucchiaio Olive Oil
• 2 nr leeks
• 2 dl Cream
• 20 gr Parmesan cheese grated
• 20 gr Butter
• 2 dl White wine
• qb Salt

Method

 

1. Peel the beets, dice them and blend for a few seconds.
2. Place the flour in a fountain shape on the work surface. Pour the eggs in the center, the beet puree, oil, and salt.
3. Knead, mixing the ingredients very well until obtaining a homogeneous dough.
4. Roll out the dough, roll it without pressing and cut it into strips about half a centimeter wide. Then unroll to obtain the tagliatelle.
5. Clean the leeks, removing any roots, the outer leaf and the green part, wash and slice them.
6. Let the butter melt in a saucepan and soften the leeks.
7. Moisten with wine and let it evaporate. Add the cream, whole peppercorns, and salt.
8. Cook for about 10 minutes on low heat.
9. Cook the tagliatelle in plenty of boiling salted water.
10. Drain while al dente and transfer to a serving dish.
11. Season with the leek sauce and a sprinkle of Parmesan: serve still hot.