Tagliolini with zucchini and bottarga

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by: Texas Chef






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 deep—colored, red—gold 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

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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

Nutrition Facts
Tagliolini with zucchini and bottarga

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
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preparation

1.  To make the tagliolini, follow the instructions for rolling the dough, then, using the tagliolini cutter, put the pasta through the machine again, so that you have strips of pasta just a little wider than spaghetti.

2.  Cut the cuter green layer only of the zucchini into strips the same width as the tagliolini, preferably using a mandoline grater.

3.  Put the strips into a colander, season with salt and leave for 10 to 15 minutes in a warm place, so that they lose some co their moisture and become soft, like the pasta.

4.  Heat half the oil in a large saute pan, add the garlic and fry gently, until soft but not colored. Shake the zucchini to remove excess water, and add to the pan. Stir for a minute or so on a high heat, then add the white wine and allow the alcohol to evaporate. Add the anchovies and let them "melt", without frying them, then add the tomato passata and the fresh tomatoes, and cook for another minute or so, then take off the heat. Season lightly.

5.  Bring a large pan of water to a boil for the pasta, add salt and put in the tagliolini, stirring to prevent sticking. Cook for a couple of minutes until al dente, then drain, reserving some of the cooking water.

6.  While the pasta is cooking, grate the bottarga (not too thick).

7.  Add the drained pasta to the pan containing the sauce, toss and use a fork to mix the pasta and zucchini together, so that it looks like two different colors of tagliolini. Gently add the remaining olive eil, incorporating everything together. Add some of the cooking water from the pasta, if necessary, to loosen, followed by the chopped parsley, and serve with the grated bottarga sprinkled on top.

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