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Tagliolini al nero di seppia |

Vegetables and Fruits, Risotto, Pasta and Rice

Here we are in Italy, with everything the sun can offer to its cuisine.

Note

The squid ink is an option. You can also use any kind of dry pasta (preferably long) for this recipe.

Ingredients

Recipe for 12 tapas

Tagliolini

300 Gr
Flour
100 Gr
Fine semolina
4 Unit(s)
Egg
12 Gr
Squid ink

Sauce

4 Clove(s)
Garlic
150 Gr
French shallot
150 Gr
Spanish chorizo
400 Gr
Yellow pepper
36 Unit(s)
Peeled medium shrimps
1 Tsp
Dry oregano
150 Ml
White wine

Last touch

2 Sprig(s)
Parsley
200 Gr
Cherry tomatoes box
4 Tsp
Olive oil

Preparation time: 60 min

  • Preparation

    Finely chop the garlic, chisel the shallots.

    Cut the chorizo and the pepper in small cubes (brunoise).

    Tear off the parsley leaves, quarter the cherry tomatoes.

  • Tagliolini

    Place all the ingredients in a mixer. With the hook, start mixing slowly. When you get a rough dough, transfer it onto the table and knead with your hands until you get a smooth dough.

    Wrap the dough in cling film and leave to rest for 30 minutes.

    With a pasta machine, roll out the dough, flouring everytime you pass it through, from the thickest setting to the thinest.

    Then pass the pasta sheet into the tagliolini shaper or use a floured knife and cut every 2 to 3 mm.

    To cook the pasta, just put them in salted boiling water for 2 to 3 minutes.

  • Sauce

    In a large frying pan, put the chorizo brunoise then put the pan on a medium heat. The natural fat will slowly come out. When hot enough, add the shallots, the garlic, the bell pepper and sweat for a couple of minutes.

    Add the shrimps, salt, pepper, oregano, sauté for a a couple of minutes and deglaze with white wine.

    Leave to evaporate, add the pasta with a little bit of cooking water. Add a drizzle of olive oil, reduce, sautéing a little bit, this will create an emulsion which will 'cream' the pasta.

  • Last touch

    In a shallow plate, serve your pasta finishing with the quartered tomatoes, parsley leaves and a drizzle of olive oil.

Official partners

The squid ink is an option. You can also use any kind of dry pasta (preferably long) for this recipe.

Class with similar recipe

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Plateau Mont-Royal
95 $ / pers.
DIMANCHE À L'ITALIENNE

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Mamma Mia : Traditional Home-made fresh Pasta like in Italy

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Mamma Mia : Traditional Home-made fresh Pasta like in Italy

  • Gnocchi al Pomodoro |
  • Tagliolini al nero di seppia |
  • Tortellini al brodo |
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Sunday, January 12th 15:00 to 18:00
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Wednesday, January 22nd 18:00 to 21:00
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  • Gnocchi al Pomodoro |
  • Tagliolini al nero di seppia |
  • Tortellini al brodo |
More information
13 / 13

95 $ / pers.
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Sunday, February 9th 14:00 to 17:00
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95 $ / pers.
DIMANCHE À L'ITALIENNE

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Mamma Mia : Traditional Home-made fresh Pasta like in Italy

  • Gnocchi al Pomodoro |
  • Tagliolini al nero di seppia |
  • Tortellini al brodo |
More information
11 / 12

95 $ / pers.
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Wednesday, February 26th 18:00 to 21:00
Quebec city
95 $ / pers.
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Mamma Mia : Traditional Home-made fresh Pasta like in Italy

  • Gnocchi al Pomodoro |
  • Tagliolini al nero di seppia |
  • Tortellini al brodo |
More information
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95 $ / pers.
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