Tagliarini With Lemon Sauce 12 Food

SAFFRON TAGLIARINI WITH SNAILS, SORREL, TOMATO, ZUCCHINI

Steps:

• For the pasta:
• Combine ingredients in food processor or large mixer until dough ball forms.
• Rest mixed ingredients for half an hour to one hour in the fridge.
• Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
• Hang to dry over a broom handle; while still soft, curl into loose nests.
• For the sauce:.
• Clean and slice zucchini into strips.
• Halve the cherry tomatoes.
• Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
• Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
• Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
• Serve immediately.

LEMON TAGLIARINI WITH PARMESAN

Steps:

• Bring a pot of salted water to a boil, drop in the tagliarini and cook until al dente.
• Drain the pasta, reserving 1/2 cup of the cooking liquid.
• Return the pasta to the pot and toss it with 1/2 of the Parmesan, olive oil, 1/2 of the parsley, lemon zest and reserved cooking liquid.
• Season with salt and pepper.
• Divide the pasta among 4 warm bowls.
• Sprinkle with the remaining Parmesan cheese and parsley and serve immediately.