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Valentine’s Day, lover’s tagliolini for dinner

Tagliolini degli innamorati Fattoria del Colle

Valentine’s Day, lover’s tagliolini for dinner

The chef Alessandro Sironi from Fattoria del Colle in the most beautiful Tuscan countryside, presents the pasta recipe for dinner on 14 February Valentine’s Day

It will be the most romantic dinner of the year, with silver chandelier and great wines in the veranda at Fattoria del Colle. For this special appointment chef Alessandro Sironi, has prepared a menu that plays with foods legendarily known for their aphrodisiac virtues, such as panforte panpepato, quail eggs, truffle, chocolate …  and renewing traditional dishes. A five-course dinner refined, light but full of flavors with four great wines in combination.

VALENTINE’S DAY AT FATTORIA DEL COLLE FOR LOVERS WHO LOVE WINE AND PERFUMES OF SEDUCTION

For those who stay to sleep in the apartments and rooms of the sixteenth-century village of
Fattoria del Colle there will be the opportunity to make the last toast with Spumante Brut, alone in the room.
On Sunday small lesson – experience on seductive perfumes with Gloria Del Dottore.
Therefore this weekend program is for lovers, it includes tastings, visits and natural treatments in the wellness area at Fattoria del Colle, check our website for info.

And here’s a preview of the dinner: the recipe for noodles made with red turnips, lamb, broccoli and dried tomatoes A dish that recalls the Romanesque culture in a modern and imaginative key.

RECIPE FOR VALENTINE : NOODLES FOR LOVERS WITH RED TURNIPS
INGREDIENTS


For the pasta dough :
300 g flour, 2 eggs, 1 small red turnip

San Valentino tagliolini

red turnip tagliolini for Valentine’s Day at Fattoria del Colle

For the meat sauce:
400 g lamb pulp, 100 g broccoli already blanched, 30 g tomatoes confit (or dried), 1 clove of garlic, 1 glass of white wine, salt and pepper

PREPARATION OF THE RECIPE FOR NOODLES FOR LOVERS

Tagliolini di San Valentino della Fattoria del Colle

Tagliolini di San Valentino della Fattoria del Colle

Making the pasta
Cook the turnip in boiling water, cut into small pieces, add the eggs and stir with the mixer or whisk until you get a smooth cream.

Pour the mixture into the flour placed as a fountain over the pastry board. Put salt and work the dough with the fork and then with your hands let it rest in the refrigerator for a hour enclosed in a film.
Roll out the dough with the rolling pin on the floured pastry until it is thin and smooth.

Using flour, roll it up and cut into strips.
Preparation of meat sauce
Put the broccoli in boiling salted water and take them out after two minutes, allowing them to cool under running water.
Cut the lamb pulp into cubes of½ cm and sauté in a pan with salt and pepper, until golden brown. Blend with white wine and continue cooking for another 6/7 minutes.
Fry the broccoli in extra virgin olive oil and garlic for 5 minutes then divide them in half. blend one part with the mixer to make a puree.

Cut the tomatoes into strips and add them to the broccoli left in the pan. Add the lamb and broccoli, purée of broccoli with noodles just cooked in boiling water for a couple of minutes.
Season to taste with salt and pepper.
Serve on the table. Complete with some grated pecorino.

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