Filter
Reset
Sort ByRelevance
KATHYC4
Beet tagliatelle with anchovy gremolata
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the flour with the eggs, egg yolks and the beet juice in a food processor in about 2 minutes to a coarse dough. Knead this dough for about 5 minutes and leave covered in the refrigerator for 1 hour.
-
Divide the dough into 4 equal pieces and roll out thinly on a floured work surface.
-
Fold the dough 3x double, without pressing and cut 1 cm wide ribbons. Repeat with the rest of the dough.
-
Boil the tagliatelle in about 3 minutes and drain.
-
Chop the parsley, garlic, lemon zest and anchovies together. Add the olive oil and to taste lemon juice and mix through the pasta.
-
Season the beet tagliatelle with salt and pepper and serve with the Parmesan cheese.
-
30 minMain disholive oil, garlic, Red pepper, onion, green curry paste, chicken breast, ginger, coconut milk, lemongrass, pointed pepper, White rice, a fresh basil,green curry -
20 minMain dishcrumbly potato, milk, butter, Brussel sprout, olive oil, onion, minced beef, curry powder, grape, old cheese, bread-crumbs,sprouts dish with minced meat and old cheese -
60 minMain disheggplant, lemon, tomato, olive oil, bread, raw ham, garlic, parsley, dry white wine,aubergines and tomatoes from nîmes -
60 minMain dishceleriac, onion, garlic, traditional olive oil, Quinoa, Marsala sweet Italian dessert wine, mushroom broth, medium sized egg, Parmigiano Reggiano, mushrooms for pasta, sprig of rosemary, fresh flat parsley,quinotto with mushrooms and celeriac
Nutrition
580Calories
Sodium0% DV0g
Fat43% DV28g
Protein46% DV23g
Carbs19% DV57g
Fiber0% DV0g
Loved it