Tagliatelle with meat - Tagliatelle - maybe the process of making dishes for the shade is more difficult and complicated, but the end result is more than perfect. It just takes a little patience and will.
Suzana Mitić, FB page Jolly kitchen >>>
Tagliatelle with meat - Tagliatelle - Suzana Mitić - Recipes and Cookbook online
Tagliatelle with meat - maybe the process of making the dish is more difficult and complicated, but the end result is more than perfect. It just takes a little patience and will.
for tagliatelle:
- 3 pieces of eggs
- 300 g of flour
- 1 tablespoon of olive oil
- 0,5 teaspoons of salt
And we still need:
- 500 g of pork steak
- 3 evening carrots
- 1 celery root
- 1 onion
- salt (to taste)
- pepper (to taste)
- 2 tablespoons of oil
- 1 tablespoon parsley (chopped)
- What I like about this dish is that you can make homemade pasta at home. The process is a bit more complicated, but the end result is excellent. It's not complicated, you just need patience and will. Use as much tagliatelle as you need and leave the rest to dry. occasionally grow them and you can store them in a cardboard bag until the next use, and for a month without changing either the taste or the smell.
Put eggs, olive oil, salt in a suitable bowl and knead the dough with flour. The dough has to be kneaded for a longer time. It is harder to handle, harder to knead, but the end result is excellent. You will enjoy this lunch.
When you have kneaded the dough, let it rest for 20 minutes. Then divide the dough into several parts to make it easier for you. Flour the work surface and use a rolling pin to roll out the crust to about 1 mm. Cut the crust into smaller pieces with a knife and sprinkle well with flour. it is necessary to add additional flour. Roll up and cut the thickness you want with a knife. Unroll the rolls and throw them on a dry, floured cloth. They need to be dried for at least half an hour before cooking. Dry the rest for a few days, occasionally stretching the pasta. Store the dried tagliatelle in cardboard boxes until the next use. times that have dried out and to your taste. Drain them from the water.
- Cut the steaks into larger cubes and put them in a deep pan to fry on all sides until they change color. Add finely chopped onions. Clean the carrots and celery, cut them into circles and add the meat. Stew on low heat with occasional addition of water. Add salt and pepper. When the vegetables are soft, add the cooked taljatelje, stir and cook for another 3 minutes until the ingredients are combined. Remove from the stove and add chopped parsley. Serve with a seasonal salad.
- It's an understatement to say that the taste is perfect!
Pleasant.
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