
Tagliolini with zucchini and bottarga

by:




You can use the egg pasta dough for this, though at Locanda I like to have a more "crunchy" pasta here, which we make in the same way as the basic egg pasta dough, hut we use 1 3/4 cups semolina flour and 1 3/4 cups 00 (doppio zero) flour mixed together and lots of egg yolks 16 (no whole eggs this time). Because we use Italian eggs, which tend to have very deepcolored, redgold yolks, the pasta is a lovely yellow color, which looks good with the zucchini. If your egg yolks are pale, you can add a pinch of turmeric if you like, to deepen the color. You need a tagliolini cutter for your pasta machine for this. If you can't find any bottarga, you can toss some anchovy fillets through the pasta when you combine it with the sauce.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 recipe quantity of fresh egg pasta dough
6 zucchini
1/2 cup extra virgin olive oil
2 cloves garlic (chopped)
1/2 wineglass of white wine
4 anchovy fillets
3 tablespoons tomato passata
4 tomatoes (quartered)
1 1/2 ounces tuna (or gra y mullet bottarga)
handful of chopped parsley
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 563
- Total Fat: 32.2 g
- Saturated Fat: 4.9 g
- Trans Fat: 0 g
- Cholesterol: 66.4 mg
- Sodium: 310.3 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 5.5 g
- Sugars: 12.3 g
- Protein: 16.4 g
preparation

comments