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homemade egg tagliatelle with red sauce amp beef olives RECIPES


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HOMEMADE EGG TAGLIATELLE WITH RED SAUCE & BEEF OLIVES

  • Difficult
  • Cooking Time: 2hr
  • Preparation Time: 1hr
  • Serves: 6 people
HOMEMADE EGG TAGLIATELLE WITH RED SAUCE & BEEF OLIVES

Ingredients:

Red Sauce

  • 2 onions, peeled and finely chopped
  • 1 glass red wine
  • 2 tins of tomato puree
  • 1 tin of chopped tomatoes
  • 2 tsp KOO Tomato paste
  • 2 tsp sugar
  • 1 bunch fresh basil
  • Salt and pepper, to taste

Beef Olives

  • 6 slices of beef silverside
  • 3 bay leafs, torn in half
  • 2 garlic cloves, sliced lengthways in 3
  • 6 blocks of parmesan (30 mm x 20 mm)
  • 3 slices of prosciutto, cut in half
  • 6 springs of fresh parsley
  • 1 chilli, finely sliced

Kitchen gadgets:

Wooden board, sharp knife, large pot, mallet

Method:

  1. Place the flour on a wooden board.
  2. Make a well in the middle and crack the eggs into it, one by one mixing with your fingers as you go.
  3. Slowly incorporate the flour and egg until everything is combined.
  4. Work the dough slowly to develop the gluten (about 10 minutes) using the heel of your hand.
  5. Continue to stretch it and work it until the dough feels smooth and silky.
  6. Wrap the dough in cling wrap and leave it in a cool place for about 30 minutes. Divide the dough into 2 halves and begin rolling it out on a flour-dusted surface.
  7. Roll out as flat as you and then fold. Repeat this process a couple of times.
  8. Once you are happy with the consistency, roll out the pasta dough as thinly as possible.
  9. Cut ribbons 1 cm thick using a sharp knife and hang to dry until you are ready to cook it.
  10. Repeat the same process with the other ball of dough.
  11. To cook, add 1, 5 litres of water into a pot and bring to the boil.
  12. Add salt and drop the pasta in and cook for 5 minutes or until ‘al dente' don't overcook it!
  13. Rinse in a colander and serve immediately with red sauce.
  14. Garnish with fresh basil and grated parmesan.
  15. RED SAUCE: Add the olive oil to a hot pot and once hot, add the lamb.
  16. Cook until browned, then add the onions and fry until golden. Season to taste, add the tinned tomato, paste.
  17. Slowly simmer for about half an hour then add the garlic and sugar and more seasoning if needed.
  18. Continue to simmer for another half an hour, adding water if the sauce reduces too much.
  19. BEEF OLIVES: Prepare beef olives once the sauce is cooking slowly.
  20. Take a mallet and bash the beef until roughly the size of a large hand. Season to taste then assemble the filling.
  21. Place one of each of the following onto each individual piece of silverside: Bay leaf Garlic sliver Prosciutto Parmesan Parsley

Credit/Source:

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