Chocolate tagliatelle with gorgonzola cream
Tagliatelle with cocoa, and gorgonzola is a special first course to be offered during special occasions. Cocoa tagliatelle are prepared like normal tagliatelle, but with the addition of a little cocoa that will give it an original dark color. The bitter taste of cocoa in the cocoa, walnut and gorgonzola tagliatelle is diluted in the creaminess of the gorgonzola sauce.
Ingredients
500 g of flour4 eggs50 g of unsweetened cocoa 300 g of gorgonzola150 g of cream4 Soft macaroons salt
Preparation
Knead flour, eggs, salt, cocoa and knead until the dough is smooth and homogeneous. Roll out the fresh pasta and cut the chocolate tagliatelle. Prepare a cream by heating the gorgonzola with the cream and mixing 2 La Sassellese soft macaroons in small pieces. Boil the tagliatelle in boiling salted water, drain and toss the pasta in the gorgonzola sauce. Decorate by crumbling the 2 remaining soft macaroons.
Tagliatelle with cocoa, and gorgonzola is a special first course to be offered during special occasions. Cocoa tagliatelle are prepared like normal tagliatelle, but with the addition of a little cocoa that will give it an original dark color. The bitter taste of cocoa in the cocoa, walnut and gorgonzola tagliatelle is diluted in the creaminess of the gorgonzola sauce.
Ingredients
500 g of flour
4 eggs
50 g of unsweetened cocoa
300 g of gorgonzola
150 g of cream
4 Soft macaroons
salt
Preparation
Knead flour, eggs, salt, cocoa and knead until the dough is smooth and homogeneous. Roll out the fresh pasta and cut the chocolate tagliatelle. Prepare a cream by heating the gorgonzola with the cream and mixing 2 La Sassellese soft macaroons in small pieces. Boil the tagliatelle in boiling salted water, drain and toss the pasta in the gorgonzola sauce. Decorate by crumbling the 2 remaining soft macaroons.
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