tagliolini

This very simple, easy to make creamy tagliolini pasta au gratin recipe is bound to be a winner with family and friends!

Tagliolini au gratin with ham and cream

150 g cooked ham ((5 ounces))

Parmesan cheese ((2 ounces) grated)

g butter ((2 ounces))

heavy cream

parsely

(for

black pepper (to taste)

Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.

Cut the cooked ham into small pieces.&nbsp;

In a bowl, whisk the cream together with the egg yolks, salt and pepper.

Add the cooked ham and mix. 

Cook the pasta al dente in the boiling salted water according to the instructions on the packet. Save a cup of the cooking water when the pasta is almost cooked.

Drain the pasta and return it to the pan. Add the butter and most of the grated Parmesan cheese. if necessary add a little of the pasta cooking water to get a creamy consistency.&nbsp;

Put the pasta into a buttered oven dish.  Pour over the cream of ham and mix gently. Sprinkle with a little more grated Parmesan.

Bake in a hot 180 ° oven for 10-15 minutes and wait 2-3 minutes before serving the tagliolini au gratin. Serve with a sprinkling of chopped fresh parsley.

The heat of the pasta softens and mingles with the salady ingredients, and the fragrant lemon dressing wakes everything up and binds it together. It’s pasta, but it’s light. It’s a salad, but it’s warm.

Pasta with zucchini, prosciutto and lemon

prosciutto

Ligurian black olives

thyme leaves

linguine

zucchini, halved lengthways, thinly sliced into half-moons

Good handful of wild rocket

parmesan,

Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it.

This recipe is an edited extract from A Table in Venice by Skye McAlpine (Bloomsbury Publishing, RRP $45). Copyright © Skye McAlpine

Tagliolini with prawns zucchini and saffron

saffron

tbs extra virgin olive oil

onion,

zucchini, chopped

green king prawns, peeled, deveined

(60 milliliters) white wine

(125 milliliters) pure (thin) cream

dried tagliolini (substitute angel hair pasta)

parsley

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If you like basil pesto, you’ll love this pasta Portofino (or alla Portofino) recipe which pairs pesto with tomatoes. A simple easy-to-make vegetarian recipe full of Italian summer flavours.

Pasta Portofino Recipe from Liguria.

tagliolini pasta (14 ounces) (or other pasta of your choice)

basil leaves

g pine nuts (1 ounces)

60 g Parmigiano Reggiano (2 ounces) (grated or vegetarian parmesan.)

Pecorino

salt

garlic

extra virgin olive oil. (as required)

400 g cherry tomatoes (14 ounces) (washed and halved)

tomato passata (or chopped tomatoes)

extra virgin olive oil.

black pepper. (to taste)

If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels.

Basil pesto the traditional way. Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse sea salt, and 3 tbsp of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the cheeses and stir well.

Using a blender/food processor. Put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Add olive oil as required. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.

Make basil pesto

Sauté peeled garlic cloves in olive oil. Remove the garlic (if you wish) add cherry tomato halves and cook until they are well softened. Add passata, salt and pepper to taste and simmer for 10-15 minutes. When the tomato sauce is ready, add 3-4 tablespoons of pesto, mix together and simmer for 5-10 minutes.

Make the tomato sauce.

Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My fresh tagliolini only took 2 minutes!

Drain the pasta and add it to the sauce. Mix well and serve immediately with some fresh basil leaves and extra cheese if required.

Finish and serve.

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