Also this year I decided to celebrate the anniversary of the liberation of Italy with a themed dish: the tricolor pasta! If you think my idea is to offer you the classic penne with tomato, mozzarella and basil you are wrong! mind something more tempting: green fettuccine with rocket, tomato sauce and cheese sauce.A triumph of colors and taste that smells of liberation!
Video of the Recipe
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Identity Card of the Recipe
- 123 KCal Calories per serving
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Ingrediants
For pasta
- 150 g of white flour of type 00
- 150 g of re-milled durum wheat semolina
- 120 g (2 medium) of eggs
- 100 g of rocket
- 1 tablespoon of extra virgin olive oil
For the sauce
- 130 g of sweet gorgonzola
- Q.b. of chilli
- Q.b. of salt
- 2 tablespoons of extra virgin olive oil
- 600 g of cherry tomatoes
- About 50 ml of milk
Materials Needed
- Bowls of various sizes
- Casserole
- Pastry board
- Transparent film
- Pasta machine or rolling pin
- Knives
- Immersion mixer
- Wooden spoons
- Sieve
- Fork
Preparation
- Prepare the green pasta with the rocket. In the glass of a blender, combine the rocket and the two eggs. Blend everything by adding a tablespoon of oil, until you get a semi-thick cream.
- In a bowl, sift the white flour and the re-milled durum wheat semolina. In the center of the flours, add the rocket cream and knead the ingredients with your hands until you get a soft but not sticky dough. If necessary, add more semolina.
- Wrap the dough in a sheet of cling film and let it rest for 30 minutes for the dough to relax.
- After half an hour, roll out the dough with a rolling pin or using the pasta roll machine to a thin thickness.
- Then obtain fettuccine, tagliatelle or pappardelle, according to your tastes.
Alternative ideas
As an alternative to lasagnette, it is possible to use the dough to obtain different shapes, such as, for example: farfalle, strozzapreti or orecchiette.- Prepare the basic sauce with the cherry tomatoes. Cut the cherry tomatoes into slices and sauté them in a pan with oil, salt and chilli. Maintain a high flame to brown the tomatoes. Cook for 3-4 minutes. Cover with the lid and leave to warm.
- Bring plenty of water to a boil and add lightly salt. Dip the pasta and cook for 1-2 minutes or until it is al dente. Cooking times depend on the thickness with which the dough was rolled out.
- Meanwhile, gently heat the milk and melt the gorgonzola (sweet or spicy) in it, stirring often.
- Drain the pasta with the help of a fork and toss it in the tomato sauce. Leave to flavor for a few minutes.
- Arrange the cheese sauce on the base of the serving dish (keeping a spoonful aside), then arrange the green pasta with the cherry tomatoes in the center. Complete with fresh rocket leaves and a few drops of the gorgonzola sauce.
Alice's comment - PersonalCooker
A dish like this is just what it takes to remember the liberation of Italy from the occupation of Nazi Germany: a triumph of scents, color and freshness!
And to celebrate with a dessert, I propose the Torta Italia!Nutritional values and Health Comment on the recipe
ATTENTION! Fresh egg pasta is a food that absorbs little water during cooking; however, in the nutritional translation on the side, NO retention of liquids is taken into account, which should reduce the nutritional concentration of the various nutrients.
Pasta Tricolore is a not too caloric first course, with an energy prevalence attributable to lipids, followed by carbohydrates and finally proteins. Fatty acids are predominantly unsaturated, cholesterol is significant and fiber is well present. Pasta Tricolore is a food that does not lend itself to the diet of celiac, lactose intolerant and vegan.
The average portion is around 300g (370kcal).
