Tagliolini With Uncooked Tomato Sauce (Tagliolini Alla Checca) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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a fabulous fresh pasta sauce. When its to hot for a heavy meal its perfect. You can of course buy fresh pasta rather than make but the directions for making it are included. From Osteria del Circo. Note, if buffalo mozzarella is not available then the bocconcini mozzarella in the tub of water is a great substitute. Just make sure whatever one you use, its fresh wet mozzarella. Time includes making your own pasta, otherwise its all about 5 minutes minus the marinade overnight of the tomatoes Ingredients:
1/2 lb durum flour |
2 whole eggs |
1 egg yolk |
1 tablespoon extra virgin olive oil |
1/2 lemon, juice of |
10 beefsteak tomatoes, with the insides scooped out skinned and diced |
5 garlic cloves, chopped fine |
1 bay leaf |
salt and pepper |
2 tablespoons virgin olive oil |
1/2 cup julienned fresh basil leaf |
1 cup fresh buffalo mozzarella, cut in one-half inch cubes |
Directions:
1. for the pasta:.
2. Knead everything together. Roll the pasta and cut by hand into tagliolini, long, paper-thin ribbon noodles, about 1/8 inch wide or less.
3. For the sauce:.
4. Marinate the diced tomatoes with the garlic, bay leaf, basil, salt and pepper and extra virgin olive oil overnight. Cook the tagliolini al dente in salted, boiling water, drain and plate. Top with the marinated tomato mixture, some freshly julienned basil and the buffalo mozzarella.
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