Tagliatelle del “Magnifico”

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Tagliatelle del “Magnifico”

(Thin Fettuccine with Citrus Sauce)

 

Provided by Sharon Oddson, Chef at La Cucina del Garga in Florence, Italy

http://www.garga.it/

 

La Cucina del Garga is a fascinating restaurant a short walk from the very centre of Florence. This dish was our favourite of many good things we ate there. It is, as it's name implies, magnificent!

 

Pasta Ingredients:

  • 1 ½ cups (180 g) finely ground, hard-grain semolina flour, plus extra for flouring dough-rolling surface (look for “semolina for fresh pasta”)
  • 2 jumbo eggs or try with chia or flax eggs
  • 2 tsp. extra virgin olive oil
  • 1 teaspoon sea salt

 

Process:

On a flat surface, pour out the flour in a mound, and make a crater in its centre. Place the eggs (unbeaten), salt and oil in the middle and work the mixture, kneading with the flat of your hands until your dough is smooth and elastic.

 

Divide the dough into four equal parts. Place one piece of the dough at a time on a well-floured surface, sprinkle more semolina flour on the dough, and roll out till very thin(it should be transparent enough to see the colour of one’s skin). Roll dough into a very loose log, and cut into 1/4-inch strips. Unravel strips, and place on a linen cloth that is sprinkled with flour.

 

Sauce Ingredients:

  • 2 cups heavy cream or cashew cream
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 ounce cognac (optional)
  • 1/2 cup fresh mint leaves
  • Salt
  • 1 tablespoon kosher salt
  • 1 cup roughly grated fresh Parmigiano Reggiano or vegan Parma

 

Process:

  • Fill a large stockpot with 3 quarts of water, and bring to a boil. While waiting for water to boil, pour cream and half-and-half into a skillet with lemon and orange zest. Cook over medium heat, stirring frequently with a wooden spoon, until cream lightly coats sides of pan (2 to 4 minutes after it comes to a boil).
  • 2. Add cognac and mint leaves, and cook another 2 minutes. Season with salt to taste, and set aside.
  • 3. When water is boiling, add 1 tablespoon kosher salt, and cook fettuccine until al dente. Lightly drain, transfer to cream
  • mixture, and sauté for 1 minute, moving everything around with tongs to combine ingredients. Add Parmigiano, stir well, and serve.

 

If you'd like to know more about La Cucina del Garga in Florence please visit http://www.garga.it/

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