multicolored tagliatelle with fresh sauce
first courses from Italy - Lazio
Trophies in yellow
Trophies in yellow
translated by Italian with
A summer dish, full of flavor, and creamy ... a delicious dish!
To make this dish, you can use freshly prepared trophies, or you can prepare homemade trophies, enriching them in the curcuma dough
Pour the flour into the fountain on the planter, forming the classic hole in the center to pour some lukewarm water, salt and a teaspoon of turmeric powder.
Begin to mix the ingredients by incorporating the flour from the edges. Work energetically with the palm of your hand until you get a smooth and homogeneous mixture.
Cover with a cloth and let it stand for about 30 minutes. When the rest time has elapsed, work the dough again and form a ball. Take a piece of dough at a time, form a ball.
With the palm of your hand pull the ball forward to form a stick and, going back with your hand (palm), we will twist the stick by giving the classic shape to the twist of the trophy.
Then proceed to complete the dough and place the trophies on a floured tray.
Bring salt water to boiling and simmer for 5-7 minutes until they return to sunflower.
Prepare the yellow pepper cream: Clean the peppers by cutting them for length, remove petiole, seeds and white filaments, then wash and cut into pieces.
In a frying pan pour the peppers and the shallot clean and cut in half. No matter how large the pieces of peppers or shallots are, they will then be passed to the mix.
Add oil, flavor a little and add water. Regular salt, cover and bake to low flame until peppers are not soft (about 15-20 minutes).
Once cooked, pass them to the mix to get a creamy and smooth consistency.
Complete the dish: Once cooked our trophies, remove them from the cooking water and pour into the frying pan with pepper cream.
Add a chopped chives and saffron chopped. Mix well. (If necessary, add a few pasta baking water to increase the creaminess).
Serve and serve hot.