Tagliatelle: what is this product?

Lovers and admirers of national Italian cuisine probably know a dish like tagliatelle. What kind of food is this? If you do not know, we will now tell you.

We'll figure it out!

The Italian word "pasta" is translated as "dough". So in Italy they call any pasta or dishes cooked on their basis. They are a national sign of a solar country. Pasta tagliatelle is very similar to Russian noodles. For its preparation, only three components are needed: flour, water and eggs. Of these, a stiff dough is kneaded, which is then cut into narrow strips with a width of eight to ten millimeters, and the length of the article reaches ten centimeters. The basis for mixing is flour made from durum wheat.

This test composition is suitable for the preparation of other types of pasta. They will differ from each other only in appearance. For example, the talerini have a similar length, but considerably narrower - only three millimeters. But the talholini, on the contrary, on the width such as pasta tagliatelle, but in length is much shorter. Long strips of dough can also be twisted in the form of bird nests.

The beautiful and melodious name "tagliatelle" paste was acquired in the fifteenth century thanks to the Bolognese chefs. For the celebration of the wedding of Princess Lucrezia Borgia, the culinary people wanted to cook only the best and most unusual dishes. The incredible beauty of the girl and her luxurious long hair, the color of ripe wheat, prompted the chefs to think of creating a tagliatelle pasta.

Prepared and cut preforms are not yet tagliatelle. What it is in fact, it becomes clear when the paste is dried in special ovens in a special way. Now it only remains to boil it in boiling water with the addition of salt, and it will almost be ready. Do not allow the product to digest. Tagliatelle paste should be slightly dense in consistency. In no case should it be washed under running water.

Features

In the boiled form, the taste of the product is completely neutral, it's just an unleavened dough or a semi-finished tagliatelle. That this will become a full-fledged dish only after a combination of pasta with various additives in the form of sauces, gravies, meat, fish, vegetable products is not known to everyone. That's why we continue our story.

For Italian chefs, there are many opportunities to experiment with tagliatelle. What does it represent? The structure of the paste is porous and rough, so it will correspond to thick saturated sauces such as Bolognese. In addition to these products, you can serve Tagliatelle with walnuts, mushrooms, seafood, herbs and herbs.

Beneficial features

Despite the fact that the paste is very simple in composition, it still contains useful substances. Such are a complex of B vitamins, proteins, complex carbohydrates, fiber, a rich composition of microelements. It practically lacks sugar, so paste does not contribute to weight gain.

If you regularly eat tagliatelle with vegetables, herbs and seafood, then such a diet can significantly reduce body weight. People who are prone to obesity should not eat pasta in combination with high-calorie foods and rich, rich sauces.

In the national Italian cuisine, there are traditional methods of cooking tagliatelle. We will consider several popular dishes. The main advantage of Italian dishes is that they are prepared very simply and quickly. Even those who are not familiar with the peculiarities of Italian cuisine, can safely try to combine any available products from the refrigerator with boiled pasta.

Nest of tagliatelle with minced meat and cheese

To prepare a tasty and healthy dish for four people, you need to take eight of the tagliatelle nests from the shopping bag (TM "Makfa" type). In salted boiling water, you should lower two or three sockets at the same time for exactly one minute. In no case can not allow the digestion of the paste - it can instantly dissolve in boiling water.

A bowl with high sides should be greased with a brush with melted butter. On it it is necessary to lay out the nests, taking them out of the pan with a noise. In each workpiece you need to lay a spoon with a very dense layer of minced meat (500 grams), mixed with finely chopped mushrooms (100 grams).

Next stage

Separately, you need to prepare a gravy, consisting of a glass of meat broth, 2 spoons of sour cream and mayonnaise, a few cloves of garlic. To taste, you can salt and pepper. The resulting mixture must be filled with nests in the pan. From above, sprinkle with grated cheese (about 150 grams) and cover with a sheet of foil.

Baking is given half an hour - and an appetizing dish sprinkled with fresh herbs can be served to the table.

Tagliatelle with mushrooms in creamy sauce

To prepare the sauce, grind the middle head of the onion in a blender and fry it in oil for a few minutes until it is transparent. Then add 200 grams of chopped mushrooms and fry together for about five minutes.

For flavor and flavor enhancement, you can sprinkle with dried herbs: basil, coriander, thyme. After this, you must carefully enter into the frying 300 milliliters of fat cream (25%). Bring the mixture to a boil and leave to simmer on a low heat until thickening.

Prepared sauce should be mixed with boiled pasta tagliatelle and immediately served to the table. The dish is prepared very quickly, in just fifteen to twenty minutes, and is especially suitable for people who are hungry very hungry.

That's all, ready to paste tagliatelle, the recipe for cooking, as you can see, simple enough.