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