Chickpea tagliatelle with sausage and Taleggio PDO sauce

Chickpea tagliatelle with sausage and Taleggio PDO sauce

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 4 people

Intolerances

Without dry fruits Without dry fruits
Without crustaceans Without crustaceans

Ingredients

for the tagliatelle
150 g extra fine soft wheat flour
50 g chickpea flour
1 whole egg
water
salt

for the sausage sauce
1 medium-sized carrot
1 stick celery
1 small onion
2 sprigs fresh rosemary
1 glass red wine
700 g sausage
500 g sieved tomatoes
1 teaspoonful tomato paste
2 spoonfuls extra virgin olive oil
50 g Taleggio PDO
salt and pepper

Preparation

for the tagliatelle
Sieve the two types of flour on the work surface, form a well and crack the egg into it, breaking it up with a fork. Begin to mix, adding the salt and water, a little at a time, just enough to obtain an elastic dough. Form a ball, cover with cling film and leave to rest in the fridge for approx. half an hour.

Then lightly flour the work surface and roll out the dough with a rolling pin to a thickness of a few mm. Leave to dry for a few minutes, then roll up and cut widthways, to a thickness of 5-7 mm: as you form the tagliatelle, separate them on a chopping board so that they do not stick to one another and then dry them out on a pasta frame or on a clean cloth.

for the sausage sauce
Chop the carrot, onion and celery and sauté in an earthenware pan or in a large saucepan for a few minutes. Add the skinned sausage and brown on a high heat. Add the wine and leave to evaporate. Then add the sieved tomatoes and the paste, a sprig of rosemary and season with salt to taste. Turn the heat down, cover and leave to simmer for at least two hours, adding a little water or broth from time to time if necessary. Lastly, remove the sprig of rosemary.

Cook the tagliatelle “al dente” in plenty of boiling salted water, drain and immediately add the sausage sauce. Place a slice of Taleggio PDO (left at room temperature for at least one hour) directly on top of the sauce, sprinkle generously with freshly ground pepper and the needles of the remaining rosemary and serve.
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century

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