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ricetta

Tagliatelle verdi alla boraggine con piselli

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ingredienti

La mia ricetta per la pasta:

• 200 gr Farina Intera

• 50 gr boraggine

• 2 uova

Per il condimento:

• 200 gr di piselli

• 2 cipolle bianche

• olio evo qb

Oggi tagliatelle verdi, revisione di una tipica ricetta ligure: “taggiaen verdi”. Preparavo i taggiaen con mia zia in occasione delle festività.
Boraggine pianta coltivata in Liguria e nelle zone temperate. I fiori dal colore blu viola sono edibili e mi piace aggiungerli alle insalate o per dare un tocco in più ai miei piatti.

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ingredienti

La mia ricetta per la pasta:

• 200 gr Farina Intera
• 50 gr boraggine
• 2 uova

Per il condimento:

• 200 gr di piselli
• 2 cipolle bianche
• olio evo qb

  Oggi tagliatelle verdi, revisione di una tipica ricetta ligure: “taggiaen verdi”. Preparavo i taggiaen con mia zia in occasione delle festività.
  Boraggine pianta coltivata in Liguria e nelle zone temperate. I fiori dal colore blu viola sono edibili e mi piace aggiungerli alle insalate o per dare un tocco in più ai miei piatti.

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Preparazione

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1

Sbollentare la boraggine in acqua bollente, raffreddare, tritare, e aggiungere le uova precedentemente sbattute con sbattitore elettrico.

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2

Incorporare la farina e lavorare fino a ottenere una palla soda.

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3

Stendere la pasta e tagliare le tagliatelle (o se preferisci i taglierini) dello spessore desiderato. 

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4

Per il condimento: rosolare 2 cipolle, aggiungere i piselli, sfumare con acqua o brodo vegetale, cuocere per 10 minuti circa secondo la consistenza desiderata.

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5

Cuocere le tagliatelle per 2/3 minuti in acqua bollente, scolare. Aggiungere poi le tagliatelle al condimento preparato.

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6

Servire e gustare al mare o in campagna, perché anche il contesto nutre il nostro centro del piacere!

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Clelia Iacoviello

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“La vita è una combinazione di pasta e magia.”

Federico Fellini

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