Tagliatelle With Artichokes And Olive Oil Recipe 445 Recipes

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HOMEMADE TAGLIATELLE



Homemade Tagliatelle image

Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 3

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
  • Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
  • Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
  • Gently toss pasta with some more flour. Air dry for 30 minutes.
  • Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL



Tagliatelle with Artichokes and Olive Oil image

Categories     Pasta     Dinner

Number Of Ingredients 1

1 batch 3 cups jarred whole artichokes in water, preferably baby sized; 2 slices hearty white bread torn into pieces; 3 tbsp plus 1/4 c olive oil; 1/2 c parm grated; 3 minced garlic cloves; 2 anchovy filets rinsed, patted dry and minced; 1/2 tsp dried oregano; 1/8 tsp red pepper flakes; 1/3 cup dry white wine; 2 tbsp heavy cream; tagliatelle; 1/4 c minced parsley; 1 tsp lemon zest

Steps:

  • Cut leaves from hearts and place in water for 15 minutes. Cut hearts in half and dry off.
  • Pulse bread in processor until finely ground. Heat 2 tbsp in 10 inch skillet and add crumbs for 3-5 minutes until begin to brown.Add 1/4 c parm and cook for 1-2 minutes. Transfer to bowl and add s and p. Wipe out skillet.
  • Heat 1 tbsp oil oil til shimmering. Add hearts and 1/8 tsp salt cooking til spotty brown 7ish minutes. Add garlic, anchovies, oregano and red pepper for 30 sec. Stir in wine and cream and bring to simmer. Remove from heat and add in artichoke leaves.
  • Meanwhile, bring water to boil and cook til al dente. Reserve 1 cup water. Stir in sauce, 1/4 c parm, 2/3 c pasta water, 1/4 cup oil, parsley and zest. Add s and p and top with crumbs and more parm.

TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE - (4.4/5)



Tagliatelle with Artichokes and Olive Oil Recipe - (4.4/5) image

Provided by DreiFromBK

Number Of Ingredients 14

3 3 3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
2 2 1-inch slices hearty white sandwich bread, torn into 1-inch pieces
3 3 1/4 tablespoons plus 1/4 cup extra-virgin olive oil
1 1 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Salt and pepper
3 3 3 garlic cloves, minced
2 2 2 anchovy fillets, rinsed, patted dry, and minced
1/2 1/2 1/2 teaspoon dried oregano
1/8 1/8 1/8 teaspoon red pepper flakes
1/3 1/3 1/3 cup dry white wine
2 2 2 tablespoons heavy cream
12 12 12 ounces tagliatelle
1/4 1/4 1/4 cup minced fresh parsley
1 1 1 teaspoon grated lemon zest

Steps:

  • 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. 2. Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add 1/4 cup Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet. 3. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and 1/8 teaspoon salt; cook, stirring frequently, until hearts are spotty brown, 7 to 9 minutes. Add garlic, anchovies, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside. 4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 1/4 cup Parmesan, 2/3 cup reserved cooking water, remaining 1/4 cup oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL



Artichokes Braised in Lemon and Olive Oil image

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Provided by Maggie Ruggiero

Categories     Side     Braise     Dinner     Lemon     Artichoke     Fall     Potluck     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course or side dish) servings

Number Of Ingredients 12

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup extra-virgin olive oil, divided
1 1/2 cups water
3 strips lemon zest
1/4 cup fresh lemon juice, divided
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Trim artichokes into hearts:
  • Add lemon halves to a large bowl of cold water, squeezing to release juice.
  • Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
  • Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
  • Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
  • Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
  • Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

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