We created this recipe because we wanted to use local produce such as the spelt from Garfagnana and meat and chicken for the ragout sourced locally from farmers. We use traditional and local ingredients that are made more special by the unique scent and flavor of smoking with Pecan wood.
Serves 4
Ingredients
Tagliatelle Pasta dough:
500 g / 18 oz spelt flour
200 g / 7 oz semolina
100 g / 3,5 oz water
250 g / 9 oz blueberry purée
80 g / 3 oz egg yolks
Sauce:
600 g / 21 oz Val d’Arno chicken
100 g / 3,5 oz carrots
80 g / 3 oz celery
80 g / 3 oz onion
Aromatic Herbs (thyme, tarragon, sage, rosemary)
Bitter herbs cream:
100 g / 3,5 oz spinach
80 g / 3 oz rocket
60 g / 2 oz dandelion
Method
Tagliatelle Pasta dough
Mix all ingredients and chill them in the refrigerator for 30 minutes
Sauce
Finely dice the celery, carrots and onions, add cubed chicken meat after smoking it on the barbecue and brown all ingredients togethger. Add 2 glasses of chicken broth and let simmer for 40 minutes.
Bitter herbs cream
Parboil the herbs in salted water for 30 seconds, drain and blend with a trickle of olive oil
Plating
Boil Tagliatelle in abundant salted water for 2 minutes, drain the pasta and cook it in the chicken sauce with a bit of butter and pecorino cheese for few seconds. Place Tagliatelle on a bed of herb cream in a pasta bowl and serve.
Chef Giuseppe Mancino
