Linchpin.club Tagliatelle Baita Fraina

WHOLE-GRAIN TAGLIATELLE & LAMB RAGOUT • ALESSANDRO MENARDI

»LA MIGLIORE PASTA…« About 2 km from Cortina d ‘Ampezzo there is the mountain hut »BAITA FRAINA«. The breathtaking views of the Dolomites, the simple and traditional cuisine and the warm hospitality of the Menardi family make every visit a unique experience. Adolfo Menardi organizes and coordinates this family business and takes care of the guests. Alessandro, his younger brother, is the chef. Their wives Anna and Tiziana run the restaurant with typical feminine finesse and sensitivity. Of course, Pasta is one of Alessandro’s specialities. That’s why we asked him for a recipe…

THE RECIPE

[BY ALESSANDRO MENARDI]

WHOLE-GRAIN TAGLIATELLE

1.000g

8 pcs.

1 glass

to taste

wholemeal flour

whole eggs

of water

salt

LAMB RAGOUT

1.000g

200g

2 cloves

200g

200ml

100ml

to taste

lamb topside haunch

butter

garlic

sieved tomatoes

vegetable stock

white wine

fresh aromatic herbs

salt & pepper

OTHER

200g

to taste

to taste

fresh chanterelles

butter

garlic [fine cubes]

salt & pepper

WHOLE-GRAIN TAGLIATELLE

1

Mix all ingredients to knead a homogenous and elastic dough.

2

Pour the dough in saran wrap or freezer bag and allow to chill for 4 hours at room temperature.

3

Afterwards stretch the dough using a pasta machine to 3mm thickness and prepare Tagliatelle width 1cm.

LAMB RAGOUT

1

Cut the meat to fine cubes using a sharp knife.

2

Squeeze the garlic and brown it in a pot in butter.

3

Add the meat and roast gently.

4

Add the herbs, deglaze with wine and simmer until the liquid has been absorbed.

5

Pour the sieved tomatoes and the vegetable stock and simmer for 2 hours at low temperature.

6

Flavor with salt and pepper.

FINISHING

1

Cook the Tagliatelle in a plenty of salted water.

2

Brown garlic with butter in a non-stick pan. Pour the chanterelles and brown it [without liquid] until crispy.

3

Drain the noodles and pour to the chanterelles.

4

Pour 3 tsp. lamb ragout per portion and simmer for a short time.

5

Add some butter and season with pepper [add more salt if necessary].

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And exactly these one, primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY ADOLFO MENARDI]

2013

CASTEL JUVAL BLAUBURGUNDER
WEINGUT & HOFBRENNEREI UNTERORTL
VINSCHGAU | SOUTH TYROL | ITALY

GRAPE VARIETY

Blauburgunder [Pinot Noir]

LOCATION

Steep slope, 630-700m a.s.l.

VINIFICATION

Stainless steel;
Manually pushing down of the ascending grape skins;
Contact on the grape marc for a few weeks.

MATURATION

12 months half in small oak barrels and acacia wood barrels.

DESCRIPTION

Fine, juicy and classic pinot. Flavor like sweet cherries, blackberries and red and black currants. Elegant taste with subtle, classy tannins.

LA MIGLIORE PASTA

[THE VERY BEST PASTA – TIMELESS]

In the Italian kitchen, the philosophy behind the preparation of a perfect pasta is: »The right noodle shape for every sauce« and the experience of countless generations.

The LINCHPIN.CLUB presents the recipes of outstanding chefs who create contemporary pasta dishes based on traditional methods of preparation – la migliore pasta – the very best pasta …

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

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