Tagliolini with red turnip - It's always midday 07/10/2021

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Rai

Published on Oct 7, 2021
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https://www.raiplay.it/programmi/esem... - Gian Piero Fava, The Roman chef prepares tagliolini with beetroot. Ingredients: 350 g flour 0, 2 egg yolks, 1 egg, half a lemon, 250 g beetroot, 400 g pumpkin, 1 leek, thyme, salt and pepper, 300 ml milk, 20 g flour, 25 g butter, 60 g Piave mezzano, 500 g chanterelle mushrooms, 1 clove of garlic, 50 g cheese, thyme, rosemary, sage, 150 g Piave stravecchio, 100 g flaked almonds, salt and pepper Procedure: Let's prepare the pasta: first, blend the pre-cooked beetroot, so as to reduce it to a cream. Work the flour with the beetroot cream, the egg yolks, the whole egg and the grated lemon zest. Once we have a smooth dough, we wrap it in cling film and let it rest for at least half an hour. We roll out the thin pastry and cut out the tagliolini. We cook them in boiling salted water for a few minutes. For the fondue, in a saucepan we melt the butter and add the flour. Let it fry for a few moments, then add the milk and bring to the boil. Turn off the heat and add the grated Piave mezzano. Stir until it melts. Heat a pan well. When it is red hot, cook the chanterelle mushrooms shredded by hand. After a few moments, add a drizzle of oil and aromatic herbs. Cook over a high flame. For the pumpkin cream, fry the sliced ​​thyme with a drizzle of oil. Add the diced pumpkin and finish cooking with thyme, salt and pepper, adding a little vegetable broth or water. Once cooked, blend with an immersion blender. Drain the tagliolini and sauté them in a pan with the chanterelles. Stir in grated cheese and a drizzle of oil. Pour the pumpkin cream and Piave cream onto the plate. Place the creamed tagliolini on top and finish with the toasted flaked almonds and flaked Piave stravecchio.

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