ItalianEmilian
Tagliatelle with Cold Ragù
by Bruno Barbieri Chef · 513K subscribers on YouTube
A spectacular fresh pasta dish with a cold ragù made from rocket, cherry tomatoes, and squacquerone cheese, finished with a creamy fonduta. Simple and quick to prepare.
- Difficulty
- easy
Ingredients
11 items- Tagliatellefresh or dry, quantity to taste
- Garlicto taste
- Arugulawashed and cut, to taste
- Datterini Cherry Tomatoescherry tomatoes, to taste
- Parmigiano Reggianoaged 24-30 months, grated
- Squacqueronesoft fresh cheese from Romagna
- Black Pepperto taste
- Saltto taste
- Extra Virgin Olive Oilfor dressing and finishing
- Broth(optional) — a tiny amount, optional; can substitute with cream, milk, or water
- Parsleyfresh, chopped, for garnish
Method
- Clean and finely chop the garlic, then place it in a large bowl.
- Wash the rocket (rucola) thoroughly, cut it into pieces, and add it to the bowl.
- Chop the datterini cherry tomatoes and add them to the bowl.
- Grate the aged Parmigiano Reggiano (24-30 months) over the salad mixture.
- Season with salt and black pepper, then drizzle with extra virgin olive oil and toss to make a salad. Set aside.
- Prepare the fonduta: in a small pan, add the squacquerone cheese and a tiny amount of broth (or cream, milk, or water if needed). Heat gently, stirring constantly, until smooth and melted. You can use a bain-marie or direct low heat.
- Cook the tagliatelle in boiling salted water until al dente.
- Drain the pasta, then toss it with the fonduta until well coated.
- Plate the pasta over the rocket and tomato salad. Add a final drizzle of extra virgin olive oil.
- Garnish with chopped fresh parsley and a grind of black pepper.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
