Ingredients for 2 servings:
100 grams of buckwheat flour
50 grams of white flour
1 egg
50 grams of cabbage into strips
½ teaspoon of brandy
For the fondue:
1 dl fresh cream
20 grams of butter
5 grams of white flour
25 grams of Bitto or fontina
Salt
Ready in: about 60 minutes
100 grams of buckwheat flour
50 grams of white flour
1 egg
50 grams of cabbage into strips
½ teaspoon of brandy
For the fondue:
1 dl fresh cream
20 grams of butter
5 grams of white flour
25 grams of Bitto or fontina
Salt
Ready in: about 60 minutes
How to prepare the recipe: "Creamy two grains tagliatelle":
Mix the two types of flour and impastateli (mix together) with the egg and brandy.
Roll out the dough thin enough with the specific machine and then cut the tagliatelle with the accessory; set aside and sprinkle with a little flour.
Now let's prepare the fondue: take a small saucepan, melt 10 grams of butter, add the flour and salt, stir with a whisk for about 10 minutes over low heat, taking care to dissolve any lumps.
Mix the milk and cream and pour a little at a time into the saucepan, stirring constantly. Simmer for 5 minutes, then remove from the heat and add the Bitto cheese, previously chopped into very small cubes previously, and melt, stirring with a wooden spoon.
Sprinkle the surface of the mixture with the remaining butter chopped into small pieces; remove the pan from heat and let rest near the stove.
Meanwhile, boil salted water and cook the strips of cabbage for 4 minutes, then add the noodles and cook for another 3 minutes.
Drain, pour into the dishes piping hot and serve with the fondue.
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: hard
Chef's advice
If you like you can add a grinding of fresh pepper over the tagliatelle.
If you have a pasta bowl round, instead of doing lasagnotte square , you can copparle round .
You can replace the tagliatelle with buckwheat lasagnotte 7x7 cm square shaped, or cut out 8 cm diameter circles with a pastry cutter.
The recommended wine is the Rosso di Montalcino.
Mix the two types of flour and impastateli (mix together) with the egg and brandy.
Roll out the dough thin enough with the specific machine and then cut the tagliatelle with the accessory; set aside and sprinkle with a little flour.
Now let's prepare the fondue: take a small saucepan, melt 10 grams of butter, add the flour and salt, stir with a whisk for about 10 minutes over low heat, taking care to dissolve any lumps.
Mix the milk and cream and pour a little at a time into the saucepan, stirring constantly. Simmer for 5 minutes, then remove from the heat and add the Bitto cheese, previously chopped into very small cubes previously, and melt, stirring with a wooden spoon.
Sprinkle the surface of the mixture with the remaining butter chopped into small pieces; remove the pan from heat and let rest near the stove.
Meanwhile, boil salted water and cook the strips of cabbage for 4 minutes, then add the noodles and cook for another 3 minutes.
Drain, pour into the dishes piping hot and serve with the fondue.
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: hard
Chef's advice
If you like you can add a grinding of fresh pepper over the tagliatelle.
If you have a pasta bowl round, instead of doing lasagnotte square , you can copparle round .
You can replace the tagliatelle with buckwheat lasagnotte 7x7 cm square shaped, or cut out 8 cm diameter circles with a pastry cutter.
The recommended wine is the Rosso di Montalcino.
In the picture, Creamy two grains tagliatelle
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