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From Chef Alessandro
Giuntoli, Osteria del Circo, New York, NY
Tagliolini
alla Checca
(Tagliolini with Uncooked Tomato Sauce)
.... Serves 4
For the pasta
- One-half pound durum flour
- 2 whole eggs
- 1 egg yolk
- 1 tablespoon extra virgin olive oil
- Juice from one-half lemon
Knead everything together. Roll the pasta and cut by hand into tagliolini,
long, paper-thin ribbon noodles, about 1/8 inch wide or less.
For the sauce
- 10 best quality beefsteak tomatoes with the insides scooped out,
skinned and diced
- 5 cloves of garlic, chopped fine
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons virgin olive oil
- One-half cup julienned fresh basil leaves
- 1 cup fresh buffalo mozzarella cut in one-half inch cubes
Marinate the diced tomatoes with the garlic, bay leaf, basil, salt
and pepper and extra virgin olive oil overnight. Cook the tagliolini
al dente in salted, boiling water, drain and plate. Top with the marinated
tomato mixture, some freshly julienned basil and the buffalo mozzarella.
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