Chestnuts Tagliatelle with Cauliflower and Potatoes
Servings: 4 people
Ingredients
For the drought:
- 100 gr. 00 flour
- 100 gr. re-milled semolina
- 100 gr. Chestnut flour
- 3 fresh eggs
- 3 tablespoons sunflower oil
For the dressing:
- 250 gr. potatoes
- 1 medium cabbage
- 1 sprig of fresh rosemary
- 6/7 anchovies
- chili pepper
- broth or water to taste
- bread crumbs
- extra virgin oil
Instructions
- In a bowl, pour the flour, form a hollow in the center and add the eggs and the oil. With the levers of a fork, start mixing the ingredients. Transfer the mixture to the lightly floured pastry board and begin to knead for about 10 minutes, until a smooth and homogeneous mixture is obtained, adding a little flour or a drop of warm water, if necessary.
- Wrap the dough in cling film and let it rest for 30 minutes, to make the dough more elastic.
- Pull the pasta with the machine or by hand and cut the tagliatelle.
- Peel the potatoes, wash them and cut them into cubes. Clean the cabbage, wash it and cut the tops and the stem after removing the hardest part.
- Heat the oil in a large pan where you will melt the anchovies, add the vegetables. Sauté a few minutes, add the chopped rosemary, the red pepper, lower the heat and cook for 10 minutes or until the vegetables are cooked but firm, adding a little broth or hot water (pasta cooking is fine).
- Toast the breadcrumbs in a pan with 2 tablespoons of oil, mixing it until it becomes light brown.
- Meanwhile, cook the tagliatelle in plenty of salted water for a few minutes. Drain the pasta, retaining a little of the cooking water, and transfer it directly to the pan with the vegetables. Raise the heat, add the cooking water and cook for a couple of minutes, stirring constantly.
- Sprinkle with breadcrumbs and serve immediately.