TAGLIATELLE WITH TREE-CHEESE BASIL CREAM SAUCE
Ingredients for 4 people
- 250 g Tagliatelle Marcozzi di Campofilone
- 60 g of very fresh basil leaves
- 120 g of cow primosale cheese
- 20 g of Parmigiano Reggiano with 24 months of maturation, freshly grated
- 20 g of freshly grated Pecorino Romano + a little to finish the dish
- 240 g of liquid white yogurt, very cold
- 40 g of extra virgin olive oil with a delicate flavor
- Freshly ground black pepper to taste
- Salt to taste (if necessary)
Preparation
Gently and carefully clean the basil leaves using a dampened dishcloth that is to be used only for food contact and sanitized with boiling water and baking soda between uses (do not use detergents or fabric softeners to wash it as they may transmit odors and residue to the food).
Place the basil in the pitcher of an immersion blender and add the cheeses, yogurt, oil and a grind of pepper, then blend to a smooth, homogeneous cream. Adjust salt only if necessary (the cheeses are already savory).
Cook the noodles in plenty of salted water, let them soften a little, then gently stir them and bring them to the cooking point to your liking, after which you drain them and immediately season them with the prepared cream.
Divide the pasta among individual plates and finish with a little grated pecorino cheese before serving.
tagliatelle with tree-cheese basil cream sauce
Ingredients for 4 people
- 250 g Tagliatelle Marcozzi di Campofilone
- 60 g of very fresh basil leaves
- 120 g of cow primosale cheese
- 20 g of Parmigiano Reggiano with 24 months of maturation, freshly grated
- 20 g of freshly grated Pecorino Romano + a little to finish the dish
- 240 g of liquid white yogurt, very cold
- 40 g of extra virgin olive oil with a delicate flavor
- Freshly ground black pepper to taste
- Salt to taste (if necessary)
Preparation
Gently and carefully clean the basil leaves using a dampened dishcloth that is to be used only for food contact and sanitized with boiling water and baking soda between uses (do not use detergents or fabric softeners to wash it as they may transmit odors and residue to the food).
Place the basil in the pitcher of an immersion blender and add the cheeses, yogurt, oil and a grind of pepper, then blend to a smooth, homogeneous cream. Adjust salt only if necessary (the cheeses are already savory).
Cook the noodles in plenty of salted water, let them soften a little, then gently stir them and bring them to the cooking point to your liking, after which you drain them and immediately season them with the prepared cream.
Divide the pasta among individual plates and finish with a little grated pecorino cheese before serving.
