Endive stalks, cheese and tagliatelle

Ingredients; tagliatelle 200 gr, endive stalks 3, finely cut Parsley 2 tbsp, 1 egg, pepper, salt, cayenne pepper, olive oil 3 tbsp, Padano 50 gr.

Non vegetarians; cured bacon 150 gr

Vegetarians; smoked tofu 100 gr

Boil tagliatelle in plenty of salted water. Slice endive stalks lengthwise in small strips. Heath oil in a large frying pan and add endive. Add salt and pepper. Fry until soft and a bit browned.
Meanwhile beat one egg with some salt, pepper and cayenne pepper. Fry the bacon / tofu lightly in a non stick pan.
Set aside some cooking fluid from the tagliatelle before rinsing. Add the tagliatelle to the endive. Add parsley and mix well. Take the frying pan of the fire and add a few tablespoons from the cooking fluid. Add the beaten egg and mix quickly.
Serve and dress with bacon / tofu and some roughly grated Padano cheese. You can use Parmesan cheese or mature cheddar instead.

recipes; Smoked salmon and rocket salad

Ingredients: tagliatelle 200gr, smoked salmon 300gr, cherry tomatoes 200 gr, pepper & salt, garlic 3 to 4 cloves, 1 red onion, 5 black olives, juice and zest of 1 lime, honey 1 tsp , olive oil 6 tbsp, 2 banana peppers, rocket salad 40 gr, grated Parmesan cheese.

Boil the tagliatelle in plenty of salted water. Add olive oil in a deep frying pan and heat. Add finely chopped onion and peppers, fry for 3 to 4 minutes. Puree the black olives and cut the garlic very fine.
Add the olives, garlic and cherry tomatoes. Prick the tomatoes with a knife so they don't explode. Add pepper and salt. Fry for some minutes and add lime juice and zest. Add the drained tagliatelle and mix. Take from the fire and add the rocket salad. Work quickly, to keep the salad fresh and crisp. Dress on a plate with the salmon and dust with Parmesan cheese.

recipes: Tagliatelle, herbs & salmon

Ingredients: tagliatelle 200 gr, shallot 2, sambal oelek 1 tsp, olive oil 2 tbsp, lime 1, black pepper crushed 2 tsp, salt, rock salt 2 tsp, smoked salmon 250 gr, horseradish paste 1 tbsp, parsley, chives, rocket salad, about 20 to 25 cherry tomatoes

 

Cook the tagliatelle in water and some of salt.
Take a non stick wok or pan and heat the olive oil. Add Sambal and finely chopped shallots, fry gently for a few minutes. Cut the cherry tomatoes in half and add with some salt and black pepper to the shallots. Cook for a few more minutes and add zest from the lime. Now add the drained tagliatelle to the frying pan.
Shred the herbs (parsley, chives and rocket salad) roughly. Take the wok of the fire add the herbs and gently mix.
Dress up a plate with the salmon, a little horseradish and some lime. Add tagliatelle and drizzle with some lime juice. Sprinkle a little rock salt over the plate.
Serves two.