Tagliolini Rossi E Salsiccia

by Ling @ 23 Oct 2013

Ingredients
40g butter
1 onion, peeled and finely chopped
200g Italian pork sausages
40g parmesan cheese
2 tbsp chopped thyme
Freshly ground black pepper, to taste
Micro cress and sage, for garnishing

Tagliolini
900g flour
300g semolina flour
8 egg yolks
1 tbsp tomato paste
Extra virgin olive oil and salt, to taste

Preparation
For the tagliolini: Place the flour and semolina flour onto a floured work surface and make a 'well' in the centre of the flour mixture. Add in the egg yolks, tomato paste, extra virgin olive oil and salt and knead with your floured hands until a dough is formed. Place the dough into a greased bowl and cover with a damp cloth. Place the dough in the refrigerator to proof for about 30 minutes. Pass the proofed dough through a pasta machine to form tagliolini. Blanch the tagliolini in a pot of boiling salted water untilal dente. Keep warm.

Heat the butter in a sauté pan and sauté the chopped onion until fragrant. Add in the pork sausages and sauté until cooked. Add in the blanched tagliolini and toss well. Add in the parmesan cheese, chopped thyme and season with freshly ground black pepper. Toss well.

Ladle the tagliolini with pork sausages onto the centre of each serving plate and garnish with micro cress and sage.

Serves 4

Tagliolini Rossi E Salsiccia

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