Tagliatelle With Artichokes And Olive Oil Food

SIMPLE MEDITERRANEAN OLIVE OIL PASTA

Steps:

• Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
• When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
• When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
• Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

HOMEMADE TAGLIATELLE

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO

Steps:

• For the shrimp and artichokes: Preheat the oven to 450 degrees F.
• On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
• In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
• For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.

ARTICHOKE, OLIVE & LEMON PASTA

Steps:

• Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
• Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

TAGLIATELLE WITH SPRING ARTICHOKES AND MINT

Steps:

• Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
• Heat oil in a pan and add onion, garlic and the artichoke slices.
• Fry on moderate heat for a minute.
• Add wine and simmer until most of the wine has evaporated.
• Turn off the heat and season with salt and pepper.
• Meanwhile, cook tagliatelle in plenty of salted boiling water. Drain and add to the pan along with mint and a good drizzle of olive oil.
• Toss well and serve with grated parmesan.

TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL

Steps:

• INSTRUCTIONS 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. L

TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE - (4.4/5)

Steps:

• 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. 2. Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add 1/4 cup Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet. 3. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and 1/8 teaspoon salt; cook, stirring frequently, until hearts are spotty brown, 7 to 9 minutes. Add garlic, anchovies, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside. 4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 1/4 cup Parmesan, 2/3 cup reserved cooking water, remaining 1/4 cup oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.