WINES AND RECIPES
of the Bologna family
WINES AND RECIPES
of the Bologna family
TAGLIOLINI WITH BASIL CREAM
SERVES 4
For the pasta:
• 250 grams of plain flour
• 8 egg yolks
For the basil cream:
• 80 grams of fresh basil leaves
• 4 heaped tablespoons of grated Parmesan cheese
• 6 tablespoons of extra virgin olive oil
• 1 clove of garlic (removing the inner shoot)
• salt
Make a well in the flour on the work surface, add the egg yolks and mix with a fork. Con- tinue kneading with your fingers, form a ball and wrap it in cling film; leave it to rest for 20 minutes. Flour the work surface and roll out the dough. When the sheet is 2 millimetres thick, roll the dough over and over onto itself (like a Swiss roll). Cut the roll of pasta into 2 – 3 mm wide strips.
Unroll and leave them to dry.
For the basil cream, place the mixer blades and bowl in the freezer for half an hour. This will help keep the colour of the basil bright for longer.
Wash and dry the basil leaves using kitchen paper. Pour the oil, Parmesan cheese, garlic and salt into the mixer and blend. When the ingredients are blended, add the basil leaves and blend until the desired consistency is achieved.
Unroll and leave them to dry.
For the basil cream, place the mixer blades and bowl in the freezer for half an hour. This will help keep the colour of the basil bright for longer.
Wash and dry the basil leaves using kitchen paper. Pour the oil, Parmesan cheese, garlic and salt into the mixer and blend. When the ingredients are blended, add the basil leaves and blend until the desired consistency is achieved.
In dialect, the name of this wine is pronounced separating the syllables: “Nas-cëtta”. Nascetta is an old grape variety native to the Langhe and Cuneo areas. It has only recently been rediscovered and is available in just a few thousand bottles.
You can try pairing this dish with:
Pubblicato il 4 April, 2023