A mouth-watering dish, very tasty and very satisfying right from the start.

Kneading tagliatelle is a pleasant stress-reliever for me, and the speed with which this sauce can be made makes it an excellent ally even when you have very little time to cook. In fact, this sauce is also perfect with various types of dried pasta or as a base for risottos.

Ingredients for 4 people

For the tagliatelle:

• 250 g “00”-type flour
• 50 g re-milled durum wheat semolina
• 3 eggs

For the sauce:

• 200 g smoked beef
• 2 carrots
• 1 fennel
• 12 celery stalks
• 1 white onion
• 100 g gorgonzola
• 2 ladles of vegetable stock made from celery, carrot and onion
• salt to taste
• pepper to taste
• extra virgin olive oil to taste

Preparation methodology

For the tagliatelle

Make a well with the flour on the work surface, place the eggs in the centre, and work by gradually adding the flour from the outside to the inside (so that it can be mixed in a little at a time);

Knead the dough until it becomes smooth and elastic;

Wrap it in cling film and leave it to rest for at least an hour;

Roll out the dough into sheets, working the dough well, and make tagliatelle by rolling the sheets and cutting them (to the desired thickness) with a knife.

For the sauce

First, wash and peel the vegetables, then cut them into regular cubes. The onion should, of course, be finely chopped.

Also, cut the smoked beef into regular cubes and the Gorgonzola into pieces.

Prepare a light sauté in the Ghisanativa with oil and onion, then add the vegetables and, after a few minutes, the smoked beef.

It is important not to overcook the vegetables, which must retain a certain crunchiness.

Season with pepper and add as little salt as necessary, as the smoked beef is very tasty.

Boil the pasta al dente in salted water, drain it, and finish cooking it in the oven together with the sauce, adding the necessary vegetable stock little by little.

When the pasta is cooked, turn off the heat and add the gorgonzola, mixing well so that the heat of Ghisanativa melts it and allows a perfect creaming.

Serve hot.

Matteo Bellini

“I graduated from the International Academy of Italian Cuisine (ALMA) of Gualtiero Marchesi in Colorno (PR) a few years ago.

In these more than twenty years of love for cooking, I have worked in many different realities: from pubs to starred kitchens, from chains to traditional restaurants, from catering to private events, giving value to every experience carried out with passion in the kitchen. I then became a cookery teacher for numerous Italian institutes, holding courses also for the Veneto Region, on cruise ships and in many clubs and private cookery schools.

A pioneer of Personal Chefs in Italy, I am known as CuocoPersonale (Personal Cooking Trainer) and owner of the “Chef del Benessere” (Wellbeing Chef) project.

Today I am a father, a Chef, a cooking trainer, a consultant, and a writer “of taste.”

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