Tagliatelle 8 Marzo
A sincere wish to all women for this March 8th that allows us to confirm our sensitivity to sustainability and social inclusion #PastaYourWay
Recipe created by Annarita Rossi
Ingredients
(4 people)
320 g of BIO Berruto 1881 nest noodles
40 g of butter
1 lemon
For the meatballs
250 g of chicken thighs
100 g fresh ricotta
1 egg
40 g of breadcrumbs
1 clove of garlic
20 ml of extra virgin olive oil
Turmeric to taste
Salt and Pepper To Taste.
For the fondue
60 g of grated pecorino
200 ml of milk
100 ml of cream
1/2 sachet of saffron
1 tablespoon of cornstarch
Preparation
- Pour the milk and cream into a saucepan
- Add the grated pecorino cheese with saffron and corn starch
- Mix well, then place on the stove until the fondue thickens
- Clean the chicken thighs, reducing the meat into cubes
- Heat the oil in a pan with the crushed garlic and a little turmeric, then add the chicken cubes
- Season with salt and pepper, then cook for 15 min
- Let it cool, then blend the chicken in a kitchen mixer
- Transfer the minced meat to a bowl with the ricotta and egg
- Mix well, then add the breadcrumbs
- Season with salt and pepper
- Make very small meatballs
- Once the meatballs are ready, melt the butter in a large pan and brown them
- Meanwhile, cook the pasta in plenty of salted water, then drain it al dente and pour it into the pan of meatballs, stirring with a few tablespoons of the cooking water
- Serve the nest noodles with 2 tablespoons of fondue at the base of the plate
- Before serving, grate over the lemon zest
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