Tagliatelle con farina di farro integrale bio with date tomatoes, taggiasca olives, toasted pine nuts and smoked goat ricotta on yellow date tomato coulis
x4
Ingredients for 4 people
350 g Tagliatelle con farina di farro integrale bio
300 g of organic red date tomatoes
250 g of organic yellow date tomatoes
50 g of organic toasted pine nuts
100 g of pitted organic Taggiasca olives
dried organic oregano to taste
40 g of smoked goat ricotta
organic extra virgin olive oil to taste
salt and pepper to taste
Procedure
Wash and dry red date tomatoes, cut them in half lengthwise and spread them on a paperlined plate with the cut side facing upwards. Season with salt, a little oregano, a drizzle of oil and cook for about 2 hours in oven preheated at 110°C, until all cherry tomato water has evaporated and the tomatoes are slightly withered. Meanwhile, blend the yellow date tomatoes and sieve them to remove peel and seeds.
Season with a little extra virgin olive oil, salt and pepper to taste. Toast the pine nuts in a pan until they are shiny and slightly browned. Grate smoked ricotta, obtaining a very small and soft julienne.
Cook the Tagliatelle con farina di farro integrale bio in plenty of salted water and in the meantime heat in a pan with a little oil, red date tomatoes, Taggiasca olives and toasted pine nuts. Mix Tagliatelle and sauce and sauté in a pan for 1 or 2 minutes.
Pour a spoonful of yellow date tomato coulis on a plate and stretch it into the shape of a drop.
In the centre, place the Tagliatelle con farina di farro integrale bio, forming a nest with the help of a ladle and finish with julienne smoked ricotta.
Marina Grazioli fic lady chef.
