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Fresh tagliatelle with Tenderstem brocolli, chilli and fresh parsley Recipe

Ingredients for people


    For the pastry
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole

  • For the sauce
  • Tenderstem Broccoli : 450 g
  • Garlic clove(s) : 3 whole
  • Flat leaf parsley : 0.5 bunch
  • Lemon(s) : 1 whole
  • Maille wholegrain mustard : 2 Tsp
  • Olive oil : 100 ml
  • Anchovies in oil : 3 whole
  • Red chilli(s) : 1 whole
  • Whole egg(s) : 6 whole
  • White alcohol vinegar : 50 ml
  • Maldon salt : 3 pinch(es)
Method
  • 1For the pastry

    To make the dough
    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well. The eggs must have taken in all the flour and the mixture must form a 'ball'.

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach level 8. When the pasta is at level 8, cut it into 10 inch long strips and roll the strips through the tagliatelle attachment.

    When ready, briefly cook the pasta in a large pot of boiling salted water.

  • 2For the sauce

    Wash and trim the Tenderstem broccoli. Cook the broccoli in a steamer or in boiling water until just barely cooked, about 5 minutes. Refresh the Tenderstem under cold running water to stop the cooking process. Set aside.

    Reserve 2 tablespoons of olive oil for cooking.
    Peel the garlic. Pick the parsley leaves. Zest and juice the lemon. Place the garlic, parsley leaves, lemon zest, mustard, anchovies and olive oil in a blender jug. Blitz until you obtain a coarse paste. Adjust the seasoning with salt, pepper and the lemon juice.

    Slice the the chilli into thin rings.

    Heat the reserved olive oil in a frying pan, throw in the chilli rings, and fry for about a minute. Add the Tenderstem, and stir them until they are heated through. Toss through the cooked pasta, and drizzle in the salsa verde to taste.

    Serve immediately.

Chef's tip

«If you are short on sauce or if the salsa is too thick, use some pasta water to stretch out or thin it. You can vary the flavour of the salsa verde by using different herbs, or adding nuts.»

A lovely take on a classic standby with Tenderstem broccoli. Great as a quick mid-week meal, or a lovely way to get the whole family involved at the week-end.

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(1 vote)

  • Preparation  30mins
  • Cooking time  20mins
  • Rest time  30mins

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