Italian
Tagliatelle with Arugula, Cherry Tomatoes and Squacquerone
by Bruno Barbieri Chef · 513K subscribers on YouTube
A quick and easy cold ragù pasta dish: fresh tagliatelle combined with arugula, cherry tomatoes, and squacquerone cheese, finished with Parmigiano Reggiano and black pepper.
- Difficulty
- easy
Ingredients
11 items- 2 pcsGarlicthinly sliced into julienne
- Datterini Cherry Tomatoescut into wedges
- Parmigiano Reggianoaged 24-30 months, grated; divided for sauce and garnish
- Arugulasome for the sauce and a few leaves for garnish
- Fine Saltto taste
- Black Pepperfreshly cracked, to taste
- Extra Virgin Olive Oilfor the sauce and to finish
- Squacqueroneused to make a fonduta
- Brodo Vegetale (o Latte o Acqua)a small amount to melt the squacquerone
- Tagliatellefresh or dried; quantity for 4 servings
- Parsley(optional) — a few leaves for garnish
Method
- Clean and thinly slice two cloves of garlic into julienne.
- Place the garlic in a bowl. Add the cherry tomatoes cut into wedges, grated Parmigiano Reggiano, arugula, salt, black pepper, and extra virgin olive oil. Mix to create a cold sauce (ragù a freddo).
- Prepare a fonduta with the squacquerone cheese: place the cheese in a pan with a little broth, milk, or water. Heat gently, stirring constantly, until melted (can be done in a bain-marie or directly on low heat).
- Cook the tagliatelle in salted boiling water until al dente.
- Drain the tagliatelle and add them to the bowl with the cold sauce. Toss well.
- Plate: place some fonduta on the plate, then top with the dressed tagliatelle. Garnish with additional Parmigiano, arugula leaves, parsley, and a drizzle of extra virgin olive oil.
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”.
