Description
And again pasta! Speaking of tradition, are unable to attend a region like Emilia-Romagna. The Coast, The Riviera Romagnola... No. Perhaps, turn our eyes to North-West. Emilia! Aside resorts and entertainment and prepare the tagliatelle. Will take the liberty to say that this pasta is popular not only in this region but throughout Italy and far beyond its borders. So...
Ingredients
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Flour
100 g
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Chicken egg
1 piece
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Sausages
100 g
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Tomato
2 piece
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Cherry tomatoes
6 piece
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Leeks
1 piece
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Dry white wine
0.5 cup
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Basil
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Rosemary
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Salt
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Cheese
Cooking
Add in flour, egg and knead the dough. Try to knead it as best you can. The batter should be smooth and elastic. I cheated and used a special machine for rolling and cutting pasta. If that isn't available, the dough thinly roll out, roll into a tube and cut into strips.
Let dry a few hours before using. Still it is good that in our days you can buy ready-made pasta! I don't always have the opportunity to engage in cooking.
Put on fire a pot of water. And while the water doesn't boil, start cooking the sauce. The cherry tomatoes cut in half. Sprinkle them with a mixture of crackers and cheese, a little salt. Lay on a baking sheet and bake in a preheated oven 200°C for 10 minutes.
Fry in olive oil finely chopped onion.
Add the pieces of sausage and lightly browned. Pour in the wine, season with salt and pepper.
Fresh tomatoes must be blanched, peel and slice. Add tomato sauce or fresh tomatoes and stew 10 minutes. Boil the tagliatelle until cooked and add to sauce. Gently to mix.
Serve tagliatelle with roasted tomatoes and garnish with a sprig of rosemary, a Basil leaf and lightly sprinkled with cheese.
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