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Tagliatelle with red beets and goat cheese - Tintti78
Cuisine et Traditions

Tagliatelle with red beets and goat cheese

Tagliatelle with fresh eggs with grated beets and goat cheese
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Chef :
Réalisé le :
Famille :
Tagliatelle with red beets and goat cheese
Temps de préparation : 50 min
Temps de cuisson : 25 min
Temps de repos : 0 h
Temps total : 1h15min
Nbre de couvert : 8

Ingrédients


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Dough dough :
380g flour
120g semolina
4 eggs
2cs oil d\'olive
A 2.5 cc salt

Trim :
2cs oil d\'olive
1 onion
1 clove of garlic
500g red beetroot
2dl cream
salt
pepper
200g goat
honey

1)
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Mix the flour and semolina in the bowl of the robot.
Form a well in and collect the eggs, the oil and the salt.
Knead with the hook at slow speed until all ingredients are combined.
Place the dough on the work surface and finish kneading by hand.
Film and place in the fridge for 15 minutes.
2)
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Chop the onion, press the garlic, grate the beets.
Cut the goat cheese into slices of 1cm of thickness.
3)
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A l\'aide d\'a rolling pin, roll out the dough to the width of the rolling-mill and of about 0.5-1 cm of thickness.
Move the dough to the sheeter for the first time and fold about 1/3. Roll out the dough until it\'s size 8-9 mill.
Cut the strip of dough into a piece of 40 cm long.
In the absence of mill tagliatelle, cut tagliatelli (éminceur or knife d\'office) on the length in stretch d\'approximately 1 cm in width.
Put the tagliatelle to dry.
4)
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In a oil d\'olive very hot, sauté the onion and garlic on low heat until almost get a confit.
Add the beets and mix everything together. Simmer, covered, for 10-15 minutes.
Add the liquid cream. Season with salt and pepper and mix everything together.
Sprinkle with the slices of goat cheese on the beets, and pour the honey into the net for the goat.
5)
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boil 4l of water generously salted.
Pour the noodles and cook them al-dente.
6)
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Wrap the tagliatelle on themselves to form little nests. After 5-6 nests per plates.
Pour the sauce over the pasta, keeping the slices of goat whole.

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